Dishes that feature wild game have long held a significant place in the culinary traditions of Louisiana, particularly in regions where hunting is woven into seasonal rhythms. This refined preparation for Loin of Venison with Blackberries over Mixed Greens, from Louisiana Cookin, highlights the delicate flavor of venison, pairing its lean, earthy profile with bright berries and fresh greens. The technique showcased here mirrors the style often associated with Chef John D. Folse, whose work has shaped conversations around regional foodways across South Louisiana and beyond.

This recipe begins by emphasizing the importance of proper seasoning—an element frequently celebrated in the culinary philosophy of institutions such as the Chef John Folse Culinary Institute at Nicholls State University. Coarse salt, cracked black pepper, granulated garlic, and fresh thyme come together to form an aromatic rub. This mix enhances the venison’s natural depth while complementing the fruit-based topping that appears later in the dish. Thoroughly patting the meat dry allows the seasoning to adhere properly and assists with browning once the tenderloin reaches the skillet.

Ingredients:

• 1 (1½-pound) trimmed venison tenderloin
• 8 ounces mesclun greens
• 1 cup fresh or frozen blackberries
• 1 cup fresh or frozen raspberries
• 2 shallots, diced
• 1 tablespoon chopped fresh thyme
• 3 tablespoons balsamic vinegar
• 2 tablespoons extra-virgin olive oil
• ¼ cup vegetable oil
• Coarse salt, ground black pepper, and granulated garlic, to taste

Directions:

1. Preheat the oven to 350°F. Pat the venison dry thoroughly with paper towels. In a small bowl, mix coarse salt, ground black pepper, granulated garlic, and fresh thyme. Rub the seasoning evenly over the tenderloin.
2. Heat vegetable oil in a large cast-iron skillet over medium-high heat. Add the venison and brown on all sides, rotating as needed to create an even crust.
3. Transfer the skillet to the oven and roast for 10–15 minutes, or until the internal temperature reaches 135°–140°F. Remove from oven and allow the meat to rest.
4. In the same skillet, heat olive oil over medium-high heat. Add diced shallots and sauté for 2–3 minutes, or until caramelized. Stir in balsamic vinegar, followed by blackberries and raspberries. Warm the berries gently, stirring occasionally.
5. Pour the warm berry mixture over mesclun greens and toss lightly. Divide the salad among serving plates. Slice the rested venison into ½-inch slices and arrange over each portion of greens. Season with additional salt and pepper if desired. Serve immediately.

This preparation of Loin of Venison with Blackberries over Mixed Greens brings together methods and ingredients closely connected to Louisiana’s regional foodways, particularly those rooted in a longstanding appreciation for wild game and seasonal produce. The combination of seared venison, caramelized shallots, balsamic vinegar, and the brightness of fresh berries reflects a culinary approach that values contrast—melding savory depth with fruity acidity. These flavors echo the type of refined yet approachable dishes highlighted across Southern dining, where berry reductions and cast-iron searing techniques often appear alongside traditional preparations. The warm berry mixture,softened gently to maintain shape, adds both visual appeal and aromatic richness, reinforcing the dish’s focus on celebrating naturally vibrant ingredients.

When served over mesclun greens, the final plate captures a balance that aligns rustic elements with more contemporary Southern sensibilities. The lean texture of the venison contrasts with the lightly wilted greens, while the berry glaze provides a finishing note that unifies color, flavor, and texture. Presentations such as this underscore how game meats can be showcased in elegant, restaurant-quality formats without losing their regional identity. By pairing earthy venison with seasonal fruit and a bed of contrasting greens, the dish demonstrates the versatility of wild game within modern cuisine and offers a visually striking centerpiece suitable for both casual gatherings and more formal dining occasions.

For more delicious recipes, click here.