Roasted Venison with Bean Sprout Salad

Instructions

1. 1

   Remove venison from refrigerator 30 minutes before cooking to bring to room temperature. Pat dry with paper towels and season generously with sea salt and black pepper on all surfaces.

   Tip: Room temperature meat cooks more evenly and develops better crust.

2. 2

   Heat olive oil in a large cast-iron skillet over medium-high heat until shimmering. Sear the venison loin for 3-4 minutes per side until golden brown crust forms, then add minced garlic and thyme sprigs.

   Tip: Do not move the meat while searing to develop proper caramelization.

3. 3

   Transfer skillet to a preheated 400°F oven and roast for 15-18 minutes until internal temperature reaches 130°F for medium-rare. Let rest on a cutting board for 8 minutes before slicing.

   Tip: Venison is very lean; overcooking makes it tough and dry.

4. 4

   While venison cooks, combine sesame vinegar, soy sauce, and toasted sesame oil in a small bowl, whisking until emulsified. Season with additional salt and pepper to taste.

5. 5

   Place fresh bean sprouts and radish slices in a large mixing bowl. Just before serving, toss with sesame vinaigrette and divide among serving plates.

   Tip: Add dressing right before serving to keep sprouts crisp.

6. 6

   Slice rested venison loin against the grain into 0.5-inch thick pieces. Arrange venison on top of the bean sprout salad.

   Tip: Slicing against the grain ensures maximum tenderness.

7. 7

   Sprinkle roasted cashews and sliced green onions over each plate. Drizzle any accumulated venison juices around the plate for added depth of flavor. Serve immediately.