Recipes
Tenderloin with Grilled Pear Salad
Method
Coat tenderloins liberally with the mustard. Season with salt and pepper and place on a hot BBQ brushed with oil.
Sear until nicely brown and remove off the direct heat to the side of the hotplate and continue to cook for 7 minutes. Rest and slice each into 3 mm thick lozenges across the grain.
For the dressing. Whisk the vinegar with egg and mustard add the oil slowly and blend well, add the remaining ingredients.
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, fry in the pan until lightly coloured.
To Serve
Gently mix venison slices with salad, bacon and pears on a platter, and drizzle with the dressing immediately before serving.
Preparation: 10 mins
Time to cook: 10 mins
Ingredients
Salad
2 tenderloins, silverskin removed
Wholegrain mustard
Salt and cracked black pepper
1 tbsp oil
2 pears
2 rashers of smoky bacon
Bunch of well washed rocket or water cress or a mixture of both
Handfull of fresh walnut halve
Dressing
(80g) gorgonzola or your favourite tasty blue crumbled with a fork.
2 Tbsp chopped chives
1 Tbsp Red wine or tarragon vinegar
4 Tbsp walnut oil
1 tsp wholegrain mustard
1 egg
salt and pepper
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