Bur Oaks Eye Of Loin Venison With Sweet Corn And Arugula

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 8 ounces eye venison loin
• 1 tablespoon olive oil
• 6 ears fresh sweet corn, creamed
• 1 bunch chives, sliced thin
• 2 tablespoons butter
• 1 tablespoon salt
• 1 teaspoon black pepper
• 2 garlic cloves, peeled
• 1 cup arugula, cleaned
• 1/2 lemon, juice of
• 1 teaspoon olive oil

Recipe

• 1 for venison eye of loin:.
• 2 pre-heat oven to 400º.
• 3 season meat with ½ teaspoon of salt and pepper.
• 4 heat a large pan on high heat with olive oil.
• 5 sear venison in pan for three minutes on both sides, until a nice crust forms.
• 6 place in oven at 400º for five to six minutes (not over 135 internal temperature).
• 7 pull out of oven and rest on meat rack for about fifteen minutes.
• 8 rub the peeled garlic on outside of meat while resting.
• 9 for corn:.
• 10 in a small pan, heat creamed corn on low heat for two minutes.
• 11 add all of the butter and chives.
• 12 add ½ tsp salt.
• 13 keep warm. (if it separates add 1 tablespoon of water).
• 14 for arugula salad:.
• 15 in a mixing bowl, mix arugula, lemon, juice and olive oil. season with salt and pepper.
• 16 slice meat across the grain and season again with salt and pepper.
• 17 to serve, place a spoon of creamed corn on plate. add a few slices of eye of loin and top with arugula salad.