Seared Cervena Venison Loin with Arugula, Georgia Peaches, and a Lemon Vinaigrette
2 lb Venison Short Loin, cut into 8 medallions of 4oz each
1 lb baby arugula
2 Georgia peaches
1/4 cup fresh squeezed lemon juice
2 tbsp honey
2 tbsp Dijon mustard
2 cups extra virgin olive oil
1 tbsp truffle oil
10 sprigs fresh thyme, stemmed and chopped
1 cup Maytag Bleu cheese, crumbled
2 tbsp unsalted butter
1 shallot chopped
Lemon Vinaigrette: place honey, Dijon mustard, and lemon juice in a large mixing bowl. Begin to mix. Slowly add in olive oil, making sure to incorporate into mixture. When olive oil is incorporated, slowly add in truffle oil, continuing to mix. Add in ½ amount of chopped thyme. Season to taste with salt & pepper. (This vinaigrette will keep for at least a week if refrigerated) Salad: rinse arugula gently in water then gently pat dry. Cut peach in half, remove the stone, then cut into small segments. (If preparing ahead of time place peaches in slightly acidulated water to keep them from oxidizing). Place arugula, peaches, chopped shallot, and bleu cheese in a large mixing bowl and dress with lemon vinaigrette. For Venison: season venison liberally with salt & pepper. Coat bottom of sauté pan with oil and heat sauté on high. When pan is hot place venison in pan and cook, adjusting heat as necessary so as not to burn. After approximately 2 minutes turn venison over and cook on other side. Add remaining chopped thyme to the pan, coating venison liberally. Remove venison from heat and allow to rest for 2-3 minutes before serving. To serve: place dressed salad in the middle of a large place with venison medallions around.
Recipe from Chris Hall of The Sundial Restaurant, Bar and View in the Westin Hotel on Peachree. These recipes made at Macy's at Lenox Mall with Sarah Moulton on 9/17/05 Bon Appetito ..