A drool-worthy seared venison backstrap recipe featuring fresh garden veggies
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.
Spring Salad with Venison & Roast Radishes
- 2 lb venison loin
- 2 lb radishes with greens, root ends trimmed, and halved lengthwise
- 8 cups greens reserved
- ¼ cup white miso paste
- ¼ cup yogurt plain
- ¼ cup tahini
- 3 tbsp unsalted butter melted
- 1½ tsp honey
- 1 tsp lemon zest plus juice
- 1 clove garlic minced
- olive oil
- 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 F, 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 until tender and and caramelized, about 15 minutes
- Whisk together yogurt, tahini, lemon zest and 1 tbsp juice, garlic, salt, and pepper to taste. Reserve 3/4 of this mixture for plating. With the remaining mixture, add 2 tbsp olive oil, 2 tbsp lemon juice, and 2 tbsp water. Whisk to combine.
- To plate: smear the yogurt-tahini sauce across your plate. Dress greens and cover with radishes. Slice venison loin into 1/2 inch medallions and arrange across the salad. Enjoy!
Tristan Henry is a lifelong Oregonian and perennial student of wild food and wild places. Tristan spent his youth in wetlands and on farms of rural western Oregon, where he cultivated a sense for stewardship and love for cooking. After college, he relocated to central Oregon, where he manages a small advertising agency, co-chairs the Oregon Chapter of Backcountry Hunters and Anglers, chases elk with his bow, and wanders the hills with his wife and dog in search of food and fun.