|1/2 tsp||cracked black pepper|
|1/2 tsp||ground cumin|
|2 tbsp||vegetable oil|
|2 small||red onions, peeled, quartered, base intact|
|4||venison steaks from loin or leg (2-5 oz. each and 1-inch thick)|
|20||arugula leaves or any other lettuce leaves except iceberg|
|1/2 cup||homemade or purchased vinaigrette dressing|
1. In a small bowl, combine salt, pepper, cumin and allspice. Set aside. 2. In a medium saucepan, bring salted water to boil, add potatoes and simmer for 15-18 minutes until just tender. Drain and let cool. 3. Heat half of the vegetable oil (1 tbsp) in a large skillet. Cook onions over medium heat for about 15 minutes until browned and slightly soft, turning frequently. Set aside and keep warm. 4. Rub spice mixture into venison. Add remaining tablespoon of oil to skillet and cook venison steaks for about 1 minute on each side to seal in juices, then continue cooking for a further 4-5 minutes until medium-rare or to your doneness preference. Remove venison steaks from skillet and let rest for 3-4 minutes. 5. To serve, arrange arugula leaves on each of 4 plates in a spoke pattern. Cut potatoes into 1/2-inch thick slices and the red onions into wedges and fan over the arugula. Slice venison against the grain and fan slices over plates. Spoon vinaigrette over top and serve immediately.