Bur Oaks Eye of Loin Venison With Sweet Corn and Arugula

A new twist in your next venison meal

• Ready In: 45 mins
• Serves: 4-6

Ingredients

• 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

Directions

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.