Description By Christopher Ray
1 Pound venison loin, cleaned and trimmed, sliced uncooked into 1/4-inch slices
4 cloves garlic
1/2 cup Pommeroy Mustard or a multigrain mustard
2 heads Royal Rose Radicchio di Treviso, cut into thin shreds
1 ounce fresh basil leaves, cut into thin shreds
1 cup selection of wild mushrooms, diced and sauteed
1/2 cup sun dried tomatoes, diced
1 tablespoon kosher salt
2 tablespoons coarse grind black pepper
Methods/stepsHeat 4 large, heat-proof, dinner plates under the broiler. When plates are hot, remove and rub the surface of each with a fresh garlic clove. Place 4 ounces of the sliced venison on each plate to cover the serving surface.Rub each venison serving with mustard. Cover venison with a portion of Treviso. Leave a 1/2-inch edge of venison around plate.
Lightly spread a portion of the fresh basil over the Treviso. Lightly sprinkle a portion of the wild mushrooms, sun-dried tomatoes, salt and black pepper.
Place plate back under broil and let cook to a medium rare or medium temperature of the venison. Squeeze the juice of one-half lemon over each serving.
Drizzle with horseradish root oil (about 1/2 cup divided among plates). Garnish with sun-dried cherry relish and serve with a wedge of wild rice quick bread.