For this use a whole tenderloin of venison if possible. Fresh corn from the farmers market is a good idea as well.
I used canned chipotle peppers because fresh ones are impossible to find. Make sure to wash all the adobe sauce off them before adding to the marinade. The venison can be sliced before adding to the marinade. When cooking, just sear the outside quickly or the meat will overcook.
Venison and Corn Salad
- 1-2 lb venison tenderloin or back strap
- 2 cups buttermilk
- 2 limes
- 3 chipotle peppers, chopped to a paste
- 2 tbsp chopped fresh mint
- 2 whole corn
- 3 tomatoes diced
- 1 tbsp chopped fresh basil
- 2 jalapenos minced
- Olive oil
- spinach or other greens
Sprinkle salt and pepper all over venison. Mix buttermilk, zest and juice of both limes, chipotles and mint. Season with salt and pepper. Pour marinade in a large plastic container and add meat. Marinate for at least eight hours but up to 24. Steam corn. Cut kernels away from the cob. Mix tomatoes, corn, basil and jalapenos well. Season with salt and pepper and drizzle with olive oil. Remove venison from the container and shake off any excess marinade. Sear in a frying pan on all sides then roast in an oven at 375 degrees until rare, about 10 minutes maximum. Let meat stand for 15 minutes then slice if you didn’t slice it already. Layer some spinach and arugula on a plate. Top with venison and corn salad.