Deer Loin with Arugula, Avocados, and Parmesan Cheese
This salad with venison is a satisfying meal in itself.
Ingredients
- 1 venison loin
- 1/4 cup good olive oil for brushing onto loin
- kosher salt and pepper
- Easy vinaigrette Posted
- 8 oz. baby arugula
- 4 oz. chunk good Parmesan cheese
Instructions
- Preheat oven to 250 degrees.
- Brush olive oil onto loin then salt and pepper the loin. Brown loin on all sides in a super hot cast iron skillet. Place loin in oven for 5 minutes. Remove and let rest.
- Make easy vinaigrette dressing. See recipe below.
- Remove avocados from the shell and remove pits. Cut avocados into 1-inch slices.
- With a vegetable peeler, slice Parmesan cheese in long, thin pieces.
- Toss arugula in large bowl with enough dressing to moisten. Divide among 4 plates. Place venison loin, avocados, and cheese among each plate. Sprinkle with salt and serve immediately.
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