Spring Salad With Venison &  Roast Radishes

Spring Salad With Venison & Roast Radishes

By Tristan Henry

The coming of spring calls for a walk, and when green shoots or mushrooms emerge, I start feeling inspired to forage.

It starts with halved radishes and spring mushrooms, roast cut-side down in butter & miso. They’re savory, but slightly-sweet and balance the peppery bitterness of freshly foraged spring greens dressed in a tangy yogurt-tahini sauce. Just add a perfectly seared loin of venison and you’ve got a spring meal fit for royalty, but available to all.


  • 2 pound venison loin
  • 2 pounds radishes with their greens, root ends of radishes trimmed, radishes halved lengthwise
  • 8 cups greens reserved
  • 1/4 cup white miso paste
  • 1/4 cup plain yogurt
  • 1/4 cup tahini
  • 3 tablespoons unsalted butter, melted
  • 1-1/2 teaspoons honey
  • 1 teaspoon grated lemon zest plus juice
  • 1 garlic clove, minced
  • Olive oil
  • Salt and pepper


At least 30 minutes and up to 2 hours before cooking, take a whole venison loin out of the refrigerator and salt liberally.

Heat a well-oiled cast-iron skillet to smoking. Pat your loin dry, pepper and place in your pan until well-browned on all sides. When internal temp reaches 120, remove, tent with foil and allow to rest.

Toss halved radishes with melted butter; miso, honey; and a pinch of salt. Arrange radishes cut-side-down on a sheet-pan and roast in a 500 degree oven ‘till tender and and caramelized, about 15 minutes.

Whisk yogurt, tahini, lemon zest and 1 tablespoon juice, garlic, salt and pepper to taste.

Reserve 3/4 of this mixture for plating, with the remaining, add 2 tbsp Olive Oil and 2 tbsp lemon juice and 2 tbsp water & whisk.

To plate: Schmear the yogurt-tahini sauce across your plate. Dress greens, cover with radishes & mushrooms. Slice venison loin in 1/2 inch medallions and arrange across the salad. Enjoy!

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