SEARED VENISON LOIN and FRENCH ONION MUSHROOM SALAD

SEARED VENISON LOIN and FRENCH ONION MUSHROOM SALAD

I lied. Sorry.

Yesterday I said you had seen the last of my French Onion Mushroom recipes but I lied.

Here I am back again with another  meal for my week-long fix of French onions and mushrooms.  Love it so much I made another smaller batch to complete the week (recipe here).  Surprising just how versatile the recipe is.

This doesn’t have to be restricted to wild game.  Any quick cooking tender piece of red meat will do. With the onion mushroom mixture made ahead this delicious light meal is ready in a few short minutes.

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SEARED VENISON LOIN with FRENCH ONION MUSHROOM SALAD

what you will need

1 cup French Onion Mushroom (recipe here)

4 cups salad greens

1 piece of venison loin

2 tsp Magic Mushroom Powder (recipe here)

neutral cooking oil for searing

1/4 cup red wine

1 tbsp balsamic vinegar

Olive oil for drizzling over salad

Ground pepper

ready to prepare

Remove the meat from the refrigerator at least 30 minutes prior to cooking,

Sprinkle the mushroom powder and rub well into all surfaces.

Set aside while you assemble the salad greens on serving plates

Gently heat the onion mushroom mixture and set aside.

On very hot grill pan drizzle a small amount of cooking oil.

Sear the meat without disturbing for a minute or two.

Exact time will depend on the thickness of the piece and desired doneness.

Flip and sear other side until a golden crust forms.

Remove from pan, tent with foil and set aside.

Reduce heat of your pan and pour in wine and balsamic vinegar, scraping any brown bits and continue to simmer until reduced by half.

Spoon a small helping of onion mushroom mixture on top of greens,

Slice venison and place on top of greens.

Add any juices to the wine then drizzle over entire salad.

Drizzle olive oil over all, season well with freshly ground pepper.

Mouth-watering delicious!

SEARED VENISON LOIN and FRENCH ONION MUSHROOM SALAD
 
Author:
Serves: 2
Ingredients
  • 1 cup French Onion Mushroom (recipe here)
  • 4 cups salad greens
  • 1 piece of venison loin
  • 2 tsp Magic Mushroom Powder (recipe here)
  • neutral cooking oil for searing
  • ¼ cup red wine
  • 1 tbsp balsamic vinegar
  • Olive oil for drizzling over salad
  • Ground pepper
Instructions
  1. Remove the meat from the refrigerator at least 30 minutes prior to cooking,
  2. Sprinkle the mushroom powder and rub well into all surfaces.
  3. Set aside while you assemble the salad greens on serving plates
  4. Gently heat the onion mushroom mixture and set aside.
  5. On very hot grill pan drizzle a small amount of cooking oil.
  6. Sear the meat without disturbing for a minute or two.
  7. Exact time will depend on the thickness of the piece and desired doneness.
  8. Flip and sear other side until a golden crust forms.
  9. Remove from pan, tent with foil and set aside.
  10. Reduce heat of your pan and pour in wine and balsamic vinegar, scraping any brown bits and continue to simmer until liquid is reduced by half.
  11. Spoon a small helping of onion mushroom on top of greens,
  12. Slice venison and place on top of greens.
  13. Add any meat juices to the wine then drizzle over entire salad.
  14. Drizzle olive oil over all, season well with freshly ground pepper.

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