Loin of Venison with Blackberries over Mixed Greens
 
Makes 4 to 6 servings
Ingredients
  • 1 (1½-pound) trimmed venison tenderloin
  • Coarse salt, ground black pepper, and granulated garlic, to taste
  • 1 tablespoon chopped fresh thyme
  • ¼ cup vegetable oil
  • 2 tablespoons extra-virgin olive oil
  • 2 shallots, diced
  • 3 tablespoons balsamic vinegar
  • 1 cup fresh or frozen blackberries
  • 1 cup fresh or frozen raspberries
  • 8 ounces mesclun greens
Instructions
  1. Preheat oven to 350°. Pat meat dry with paper towels. In a small bowl, combine salt, pepper, granulated garlic, and thyme. Rub mixture onto meat.
  2. In a large cast-iron skillet, heat vegetable oil over medium-high heat. Add meat to skillet, browning evenly on all sides. Transfer to the oven, and roast for 10 to 15 minutes or until internal temperature reaches 135° to 140° for medium-rare to medium. Remove meat from oven; set aside and let rest.
  3. Using same skillet, heat olive oil over medium-high heat. Sauté shallot until caramelized, 2 to 3 minutes. Add balsamic vinegar and berries, stirring gently until berries are warm. Pour berry mixture over mesclun greens, and toss to coat. Divide greens among individual serving plates.
  4. Slice meat into ½-inch slices, and arrange over greens. Season to taste with salt and pepper. Serve immediately.
Recipe by Louisiana Cookin' at https://louisianacookin.com/loin-of-venison-with-blackberries-over-mixed-greens/