Serves: 6 Preparation: 10 mins Time to cook: 10 mins
2 venison tenderloins, silverskin removed
wholegrain mustard
salt and cracked black pepper
1 tbsp oil
2 rashers of smoky bacon
2 pears
bunch of well washed rocket or water cress or a mixture of both
handfull of fresh walnut halves
1 tbsp red wine or tarragon vinegar
1 egg
1 tsp wholegrain mustard
4 tbsp walnut oil
80g gorgonzola or your favourite tasty blue cheese crumbled with a fork
2 tbsp chopped chives
salt and pepper
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 tenderloin 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 matchsticks and fry on the hot plate until crispy. Core and slice pears top to bottom into ⅛ths, then fry in the pan until lightly coloured.
Gently mix venison slices with salad, bacon and pears on a platter, then drizzle with the dressing immediately before serving.