Grilled Venison Salad with Charred Corn and Oranges
A single-muscle sirloin cut, like a London broil, is used here. The citrus marinade tenderizes and imparts flavor in the meat. The entire salad is grilled, so have all your components prepared before you fire it up, have a cold beverage on hand, and hang out around the grill.
Serves: 4 as a main dish
Prep time: 45 minutes
Marinade time: Overnight
Cook time: 45 minutes
Vinaigrette Base
1 c. extra virgin olive oil
Zest and juice of 3 navel oranges
Zest and juice of 1 lemon
Dressing
½ c. vinaigrette base (above)
1 tsp. finely minced fresh rosemary
¼ tsp. finely minced garlic
½ tsp. Dijon mustard
1 tsp. white wine vinegar
¼ tsp. coarse Kosher salt
Marinade
Vinaigrette base (minus ½ c. for dressing)
2 cloves garlic, smashed and peeled
2 sprigs fresh rosemary
Salad
1 ½ – 2 lb. venison top or bottom round roast
1 large Vidalia onion
3 ears fresh sweet corn
2 Tbsp. coarse Kosher salt
4 c. cold water
3 Tbsp. extra virgin olive oil (for brushing vegetables and bread)
4 medium heads of romaine lettuce
2 ciabatta rolls or ½ -loaf ciabatta bread
2 navel oranges, supremed (Rind removed, sections removed from membranes - see how here: https://www.youtube.com/watch?v=fS1_FC2jihw)
Salt and pepper, to taste
First day – Make vinaigrette base by whisking together 1 c. olive oil, orange juice and zest and lemon juice and zest. Remove ½ c. and whisk in the minced rosemary, garlic, mustard, vinegar, and salt to make dressing; refrigerate. To remaining larger portion, add 2 cloves garlic and rosemary sprigs to make marinade. Put meat and marinade in a resealable plastic bag, remove as much air as possible, and refrigerate overnight.
Second day – Husk the corn, remove silk and soak for at least 30 minutes (but no longer than 6 hours) in a solution of 2 Tbsp. coarse Kosher salt dissolved in 4 c. cold water. Peel onion and slice into ½” thick rings (skewer through slices to keep rings intact, if desired), and season with salt and pepper. Cut romaine in half lengthwise, keeping base intact so halves stay together, gently wash and let dry cut side down. Remove meat from marinade and pat dry, reserving marinade.
Heat grill to medium-high (about 400°) and clean and oil the grates. Put meat, corn, and onions on the grill at the same time. Turn corn every 2-3 minutes and remove when the kernels are lightly charred (10-15 minutes). When cool enough to handle, cut kernels off the cob and set aside. Brush meat and onions with reserved marinade occasionally, turning to cook both sides. Remove onions when they are transparent and lightly charred (10-15 minutes); wrap in aluminum foil until ready to assemble salads (they will continue to soften and release juices). Cook meat to an internal temperature of 140° and let rest 10 minutes (cook time will vary depending on the thickness of the cut).
While meat rests, clean grill grates and brush lightly with oil. Brush lettuce on both sides with olive oil and lightly season with salt and pepper. Slice ciabatta in half and lightly brush both sides with olive oil. Put lettuce and rolls on the grill cut side down and cook until lightly charred (2-3 minutes), turn and char other side; remove to a platter. Slice meat very thinly against the grain.
To assemble four salads, put two lettuce halves on each plate, some sliced meat, an onion slice, ¼ of the corn and orange sections, season with salt and freshly cracked pepper, and drizzle dressing over everything. Divide bread among plates.
Venison is in many ways like beef. Although a deer is much smaller than a cow, the anatomy is the same and yields similar cuts. Like beef, the tenderness of the cut depends on what part of the animal it comes from. Hard-working hind leg muscles will be tougher than those from the back or belly. Roasts, backstraps, tenderloins, steaks, briskets, shanks, top and bottom round roasts, stew, and ground meat can all be processed from a deer.
The meat is naturally lean because deer work harder than cows to forage for food and avoid danger. Their high-energy lifestyle prevents them from building up layers of fat like farm-raised animals. The flavor and tenderness of venison varies depending on its diet, age, gender, time of year, stress, and handling during and after processing.
Choosing a cooking method for venison is decided based on the cut, just like beef. Tougher cuts benefit from marinades or slow cooking in a braise or stew. Tender cuts need little more than some seasoning and a quick sear, paying careful attention to the internal cooking temperature. Lean meats dry out quickly, and even the most tender cut becomes tough if overcooked. Proper slicing is just as important as proper cooking. Meat should be sliced across the grain of the long, thin muscle fibers, shortening them, and making them easy to chew. Thin slices will be almost tender enough to cut with a fork. (https://justcook.butcherbox.com/cutting-steak-dont-ruin-your-steak-by-cutting-it-wrong/)