Venison with Corn Salad

I think this is actually healthy

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
  • Salt/pepper
  • 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.

About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
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22 Responses to Venison with Corn Salad

  1. A_Boleyn says:

    I guess I could pick out the tomatoes but I’d really like to try that venison and corn salad. πŸ™‚ I’m curious if there’s something you could do with the marinade. It seems like such a shame to throw away the buttermilk. πŸ™‚ Maybe make a buttermilk gravy?

  2. Tandy says:

    Lovely marinade. Thanks for the twitter follow πŸ™‚

  3. Kristy says:

    You do know your venison!

  4. ChgoJohn says:

    Do I ever wish I could find some venison if, for no other reason, than to try just one of your venison recipes. Each one sounds better than the last.

  5. Eva Taylor says:

    JT adores venison, I’ve never made it; not sure where I could find it in Toronto. The corn salad looks wonderful and fresh.

  6. I was just thinking of venison for some reason. That looks great Greg.

  7. Mad Dog says:

    Summers over, it’s back to the woods to hunt deer for me πŸ˜‰

  8. This looks delicious. Can’t remember eating venison, although I remember my dad having brought it home. Beautiful.

  9. Ah, meat. Is it still vegan if I put a double dose of corn on top of the venison?

  10. egg me on says:

    Venison in a cord salad?! Wow! Seriously, you guys cook with venison so much that I literally picture Bambi and friends frolicking in your backyard … and then happily jumping into your kitchen to get cooked. Tell me that’s how it happens, right?

  11. What a wonderful salad! Love the venison love πŸ™‚

  12. Karen says:

    You have done some very interesting venison recipes…this is another one. Where oh where do you get a venison tenderloin?

  13. Would you believe that I have never eaten venison before? It looks delicious! πŸ™‚

  14. billpeeler says:

    I grew up on venison and would jump at the chance to have some. Right. Now.

  15. I knew that was backstrap the minute I saw your photo. One of my very favorite “cuts” of “meat”. YUM!

  16. Carolyn Chan says:

    Such a healthy lean meat nicely balanced out in that salad !

  17. jdewitt8 says:

    I’m going to keep this recipe on hand for Michigan deer season. Hopefully my husband will get a deer this year to try out the recipe.

  18. Pingback: Sunday Suppers: The Summer Salad Edition | Rufus' Food and Spirits Guide

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