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Spring Salad with Venison & Roast Radishes

Celebrate spring with this fresh salad topped with deliciously seared venison loin
5 from 1 vote
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


  • 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
  • tsp honey
  • 1 tsp lemon zest plus juice
  • 1 clove garlic minced
  • olive oil
  • salt
  • 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 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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