Venison Medallion Salad With Roasted Vegetables & Tarragon Vinaigrette

Venison Medallion Salad With Roasted Vegetables & Tarragon Vinaigrette
Preparation time: 30M
Cooking time: 20M
Serves: 4
Difficulty:

Ingredients

Marinated medallions:

  • 1 Tbsp extra-virgin olive oil
  • ½ tsp low-sodium soy sauce
  • 1 tsp Worcestershire sauce
  • 2 garlic cloves, minced
  • ¼ tsp freshly ground black pepper
  • ¼ tsp crushed red pepper
  • 10oz Silver Fern Farms Venison Medallions


Tarragon vinaigrette:

  • 2 Tbsp shallot, roughly chopped
  • 2 tsp Dijon mustard
  • 1 garlic clove, roughly chopped
  • 2 Tbsp white wine vinegar
  • 1 Tbsp freshly squeezed lemon juice
  • 2 tsp honey
  • 1 Tbsp chopped fresh tarragon
  • ½ cup extra-virgin olive oil
  • ½ tsp kosher salt
  • Freshly ground black pepper


Roasted vegetables:

  • ¼ cup fresh cranberries, halved
  • 1 tsp granulated sugar
  • 1 Tbsp extra-virgin olive oil
  • 1 lb fresh oyster mushrooms
  • 12 cippolini onions, halved and peeled
  • 2 Tbsp unsalted butter
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1 Tbsp torn fresh mint leaves
  • 2 oz fresh arugula
  • 2 oz chevre, crumbled
  • 2 Tbsp pepitas, roasted and salted

Method

Step 1

To marinate the venison medallions: In a medium bowl, combine the olive oil, soy sauce, Worcestershire sauce, garlic, black pepper and crushed red pepper. Add the medallions and toss to coat. Cover tightly with plastic wrap, and refrigerate for 5 hours.

Step 2

To make the tarragon vinaigrette: In a food processor, combine the shallots, Dijon mustard, garlic, vinegar, lemon juice, honey and tarragon. With the food processor running, slowly add the olive oil, and continue to process until it is smooth and emulsified, about 1 minute. Add the salt and a pinch of black pepper and pulse to combine.

Step 3

To macerate the cranberries: in a small bowl, combine the cranberries and sugar. Toss until coated, and set aside.

Step 4

Heat a grill pan to high heat in preperation for the Venison Medallions.

Step 5

In the meantime, heat a large nonstick skillet over medium-high heat, and add the olive oil. Add the mushrooms and onions, and sauté until caramelized, about 5 to 7 minutes. Add the butter, and sauté for another 1 to 2 minutes, until the butter has melted and completely coated the vegetables. Season with salt, to taste.

Step 6

Remove the medallions from the marinade, allowing any excess to drip off, and season with salt and pepper. Add them to the hot grill pan, and cook for 3 minutes per side or until the internal temperature reaches 125° F on an instant-read thermometer. Transfer the medallions to a cutting board, and allow the meat to rest for 5 minutes.

Step 7

In a large bowl, toss together the cranberries, mushrooms, onions, mint, arugula, chevre, pepitas and 1 tablespoon of vinaigrette. Transfer the salad to a platter.

Step 8

Cut the venison medallions into 1-inch thick slices, cutting against the grain, and place them on top of the salad. Drizzle with more vinaigrette and serve immediately.

Recommended cut
Venison Medallions
These extra lean medallions showcase the delicate, herbaceous flavor and tender, velvety texture of our Pasture-Raised Venison. And thanks to their uniquely subtle taste, these medallions will make a wonderful, delicious vehicle for all of your favorite sauces, herbs, and spices. Pasture-Raised Venison. No Added Hormones EVER. Ships frozen.
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