Seared Lanai Venison Carpaccio with Crisp Herb Salad
Venison loin is rolled in spices — spices packing heat! — and grilled for just a few seconds, just enough to crisp the outside. Chilled and sliced, it is served on a salad of herbs with croutons. The venison in this salad is readily available on the island of Lanai. If you are unable to get venison, beef tenderloin may be substituted.
Ingredients
- Spice-rubbed Venison
- Sweet Paprika - 2 tablespoons
- Sugar - 1 tablespoon
- Salt - 2 tablespoons
- Chili powder - 2 tablespoons
- Cayenne Pepper - 1 teaspoon
- Garlic powder - 1 teaspoon
- Ground Pepper - 1 tablespoon
- Fresh Venison loin - 8 ounces
- Mustard Sauce
- Whole-grain mustard - 2 tablespoons
- Creme fraiche or sour cream - 1/2 cup
- Dressing
- Olive Oil - 1/4 cup
- Plain rice wine vinegar - 2 tablespoons
- Salt and freshly ground pepper to taste
- Pinch of sugar
- Herb Salad
- Toasted Croutons - 1 cup
- Fresh chervil leaves - 1/4 cup
- Fresh Chives - 1/4 cup, 1-inch pieces
- fresh flat-leaf parsley sprigs - 1/4 cup
- Frisee (Curly Endive) - 1/4 cup
- Radicchio - 1/4 cup, coarsely chopped
- Garnish
- Red Onion - 1/4 cup, finely diced
- Parmesan Cheese - 1/4 cup, grated
Instructions
To prepare the venison: In a small bowl, combine the paprika, sugar, salt, chili powder, cayenne, garlic powder, and pepper and mix thoroughly. Roll the venison loin in the spice mixture, coating it thoroughly, and shake off the excess. Heat a dry, heavy, medium skillet over medium-high heat until very hot. Add the venison and sear for 25 to 30 seconds on each side, or until it is evenly browned. Place the loin on a plate and refrigerate for 30 minutes.
To make the mustard sauce: In a small bowl, combine the ingredients and mix well. Cover and refrigerate.
To make the dressing: In a small bowl, whisk the olive oil and vinegar together. Add the salt, pepper, and sugar. Set aside.
Crush the croutons into small pieces in a blender or food processor. Set aside.
To serve: Remove the loin from the refrigerator and place it on a cutting board. Using a sharp knife, cut it against the grain into 1/16-inch-thick slices. Spread 1 tablespoon mustard sauce into a 1/8-inch-thick layer around the outer edge of each plate. Overlap the venison slices on top of the mustard sauce, completely covering the sauce. Toss the herb salad ingredients with the croutons and the dressing. Arrange the salad on the center of the plate. Sprinkle the red onions and Parmesan around the salad and on top of the venison.
