30-MINUTE
Who knew venison could be so tasty in salads? This is one of my favorite venison salads, but play around with it—add some pears, grapes, or chopped fresh herbs like chives or tarragon if you’re feeling fancy.
Prep Time:
15 minutes
Cook Time:
10 minutes
Serves:
4
3 tablespoons pomegranate juice
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
Kosher salt
Freshly ground black pepper
⅔ cup extra-virgin olive oil
1 (1-pound) venison tenderloin
2 tablespoons vegetable oil
5 ounces mixed greens
⅓ cup crumbled goat cheese
¼ cup dried cranberries
¼ cup walnut halves, toasted and chopped
1.
Preheat the broiler with the top rack positioned 5 to 6 inches away from the heat source.
2.
In a medium bowl, whisk together the pomegranate juice, vinegar, mustard, honey, and salt and pepper to taste. Drizzle in the olive oil while whisking until well blended.
3.
Place a large cast-iron skillet in the oven until hot, about 2 minutes. Season the tenderloin on all sides with the salt and pepper. Remove the pan and add the vegetable oil, tilting the pan to coat the bottom with oil. Add the tenderloin to the pan and place it on the rack near the broiler. Cook for 2 to 3 minutes per side or until the internal temperature reaches 130°F (for rare), or continue cooking for your desired degree of doneness. Transfer to a cutting board.
4.
In a large bowl, toss 3 tablespoons of the vinaigrette (or to taste) with the mixed greens, and divide the salad among 4 plates. Top each serving with the goat cheese, cranberries, and walnuts. Thinly slice the venison, arrange it on top, and serve immediately.
Pro Tip:
This recipe makes more vinaigrette than needed, because I love having it handy in the refrigerator, where it will keep for up to a week. I also like to use it as a marinade or reduce it in a pan to make
a sauce.