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!