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Venison Tenderloin with Grilled Pears and Fresh Walnuts on Rocket Salad with Gorgonzola Dressing

Venison Tenderloin with Grilled Pears and Fresh Walnuts on Rocket Salad with Gorgonzola Dressing
  • Serves: 6
  • Prep: 30 mins
  • Cook: 10 mins
  • Cut: Tenderloin

Ingredients

  • 800g venison, silverskin removed
  • Whole grain mustard
  • Salt and cracked black pepper
  • 1 tsp oil
  • 2 pears
  • Bunch of washed rocket or watercress or a mixture of both
  • Hand full of fresh walnut halves
  • 40g gorgonzola or your favourite tasty blue crumbled with a fork.
  • 2 Tbsp chopped chives
  • 1 Tbsp Red wine or tarragon vinegar
  • 4 tsp walnut oil
  • 1 tsp whole grain mustard
  • 1 egg
  • salt and pepper

Method

  1. Coat tenderloins liberally with the mustard. Season with salt and pepper and place on a hot BBQ brushed with oil.
  2. Sear until nicely brown and remove off the direct heat to the side of the hotplate and continue to cook for 7 minutes. Cover and rest.

For the salad

  • Cut bacon into thin match sticks and fry on the hot plate until crispy.
  • Core and slice pears top to bottom into 1/8 ths. BBQ on hotplate until lightly coloured.

Vinaigrette

  • Whisk the vinegar with egg and mustard add the oil slowly and blend well, add the remaining ingredients.

To serve

  • Slice each tenderloin thinly across the grain. Gently mix venison slices with salad, bacon and pears on a platter, and drizzle with the dressing immediately before serving.

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  © 2013 Alliance Group

  © 2013 Alliance Group