The simple pairing of venison loin with salt and olive oil, influenced by a tapas dish served at Bodega El Placer in Mijas, Spain, is a personal favourite and has featured in many of my recipes.
Seared venison loin and olive oil acts as a great canvas for trying different types of salt. Here I have used lava salt harvested in Hawaii which imparts a great mineral taste to the venison. The dish works equally as well with smoked sea salt.
The venison is best served well done to bring out its iron richness. Use the best quality extra virgin olive oil you can get your hands on to ensure best results.
Wow you’ve just combined both of my loves, tapas and venison. When I was a kid we actually used to hunt deer with a bow and arrow (i know how ridiculous that sounds). We would salt it and let it hang then pack it and eat it fresh. The meat was fantastic. I rarely see it sold anywhere though here in NYC.