View Recipe

My Store: Store Details (change)

DIRECTIONS

Puree the green onions, onion, garlic, and allspice in a food processor. Add 1 cup of the juice, 1 tbsp of the honey and 1 tbsp of the vinegar. Blend well. Fit the meat tightly in a casserole or baking dish and pour the marinade over. Coat well by turning the meat, then cover with plastic wrap. Refrigerate for 6 to 24 hours.
Preheat the oven to 350 degrees. Put the pine nuts on a small sheet pan or pie plate and toast for 9 to 10 minutes, or until golden brown. Remove and let cool. Increase the oven temperature to 450 degrees.
In a mixing bowl, combine 1/4 cup of the olive oil, the orange zest, orange sections, the remaining 1 tbsp honey, the remaining 1 tbsp vinegar and pine nuts. Season with salt and pepper. Set aside.
Put the remaining 1/4 cup olive oil in a medium ovenproof skillet over high heat. Brush excess marinade from the venison, season with salt and pepper, and brown on all sides, 6 minutes total. Put the skillet in the oven and cook for 4 minutes. The meat should be done no more than medium rare. Remove the meat from the skillet and transfer to a cutting board to rest for 3 to 4 minutes.
Toss the arugula with the dressing and divide among 6 plates. Cut each steak into thin slices, about 1/4 inch thick. You should have about 24 slices, or 4 per serving. Arrange the meat over the arugula. Sprinkle with chives and pepper. Drizzle any orange dressing left in the bowl over the salads.