Seared Venison Recipe

Prepare venison

Pat the venison tenderloin dry with paper towels. Trim any silver skin or thin ragged pieces so the loin is evenly shaped. Season all over with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Let sit at room temperature while you prepare crust and risotto (15–20 minutes).

Make garbanzo crumbs

If you don't have pre-roasted garbanzo crumbs, pulse 3/4 cup toasted chickpeas in a food processor until coarse crumbs form (avoid turning into paste). Mix crumbs with 1/4 cup gluten-free flour to help adhesion and season lightly if desired.

Egg wash and coat

Whisk the egg with 1 tablespoon Dijon mustard in a shallow bowl. Brush the tenderloin all over with the egg-mustard. Press the coated venison into the garbanzo crumb mixture on all sides to form an even crust.

Sear and finish

Heat 2 tablespoons olive oil and 1 tablespoon butter in a large ovenproof skillet over medium-high heat until shimmering. Sear the crusted tenderloin 2–3 minutes per side until a golden crust forms. If the crust darkens too quickly, reduce heat to medium. Transfer the skillet to a preheated 400°F (200°C) oven and roast 6–8 minutes for medium-rare (internal temp 125–130°F / 52–54°C). For medium, roast 8–10 minutes (135°F / 57°C). Remove from oven and tent loosely with foil; rest 8–10 minutes (carryover will raise temp ~5°F).

Prep stock

Pour 4 cups stock into a saucepan and keep it warm over low heat.

Toast barley

In a medium saucepan or wide sauté pan, heat 1 tablespoon olive oil over medium heat. Add the minced shallot and cook 1–2 minutes until translucent. Add the minced garlic and cook 30 seconds more. Add 1 cup pearl barley and stir to coat in oil; toast for 2 minutes, stirring.

Cook barley risotto-style

Add 1/2 cup warm stock and stir until mostly absorbed. Continue adding stock in 1/2-cup increments, stirring often and allowing liquid to be absorbed before each addition. This should take 25–30 minutes total; barley should be tender but slightly chewy (al dente). If you run out of stock before barley is done, add hot water as needed.

Finish with spinach and cheese

When barley is almost done, stir in the 4 cups packed baby spinach in handfuls; it will wilt quickly. Add 1 tablespoon butter and 1/4 cup grated Parmesan; stir to combine. Finish with 1 teaspoon fresh lemon juice, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Adjust seasoning to taste. Keep warm until plating.

Make sauce

After removing the venison from the skillet to rest, place the skillet back on medium heat. Add 2 tablespoons white wine (or 2 tablespoons stock if avoiding alcohol) to deglaze, scraping up browned bits for 30–60 seconds. Add 1 tablespoon butter and 3 tablespoons pear butter; stir until the pear butter melts into a glossy sauce. Stir in the 1 teaspoon finely chopped preserved lemon rind, 1/2 teaspoon fresh thyme leaves, 1/4 teaspoon salt and a pinch of black pepper. Taste and adjust: add more preserved lemon for brightness or more pear butter for sweetness. If sauce is too thick, thin with 1–2 tablespoons warm stock. Keep warm.

Finish venison

Slice the rested venison into 1/2-inch medallions. Spoon a little of the pear-preserved lemon sauce over each slice or serve sauce alongside.

Divide the barley-spinach risotto among 4 warm plates (or two larger plates if serving two), creating a shallow bed in the center. Fan 4–6 slices of crusted venison over the risotto. Drizzle additional preserved lemon–pear butter sauce around the meat and risotto. Dot with remaining pear butter if desired, scatter microgreens or baby herbs over the top, and finish with a light drizzle (1 teaspoon) of extra-virgin olive oil. Serve immediately.