Cowboy Salad

Cowboy Salad


  • 1 lb Pasta Shells
  • 1 lb Smoked Bacon
  • ¾ lb Ground Venison
  • 1 tsp Cumin
  • A pinch of Red Pepper Flakes
  • Salt and Pepper
  • Olive Oil
  • 1 cup Mayonnaise
  • ¼ cup BBQ Sauce
  • 1 tbsp Spicy Brown Mustard
  • 1 tbsp Worcestershire Sauce
  • 2 tsp Hot Sauce
  • 1 cup Whole Kernel Corn
  • 2 cups Cherry Tomatoes – halved
  • 1 ½ cups Shredded Cheddar Cheese
  • 5 Scallions – diced


Cook pasta until al dente. Rinse under cold water. Drizzle with a little olive oil.
Render Bacon until crispy, drain but reserve some of the Bacon grease. Brown the Venison in Bacon grease and season with Cumin, Red Pepper Flakes, Salt and Pepper. Set aside to cool.
In a large bowl, whisk together the Mayonnaise, BBQ Sauce, Worcestershire Sauce and Hot Sauce. Add in pasta, bacon, venison, corn, tomatoes, cheese, and scallions. Toss to combine. Enjoy now or refrigerate to cool.

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