Spring Salad With Venison & Roast Radishes

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

Celebrate spring with this fresh salad topped with deliciously seared venison loin

5 from 1 vote

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Prep Time 25 mins

Cook Time 30 mins

Resting time 30 mins

Total Time 1 hr 25 mins

Course Main Course, Salad

Cuisine American

Servings 4

Ingredients

  

1x2x3x

• 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
• salt
• pepper

Instructions

 

• 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!

Keyword Venison

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