Cervena Tenderloin With Grilled Pears And Fresh Walnuts On Rocket Salad With Gorgonzola Dressing

Serves 6

 Metric  Imperial 

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. Cover and rest.

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. 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.

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.

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.

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.

Cervena Tenderloin With Grilled Pears And Fresh Walnuts On Rocket Salad With Gorgonzola Dressing

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Ingredients

800 grams venison, silverskin removed

Whole grain mustard

Salt and cracked black pepper

1 tsp oil

2 pears

bunch of well washed rocket or water cress or a mixture of both

Hand full of fresh walnut halves

Ingredients

10 oz venison, silverskin removed

Whole grain mustard

Salt and cracked black pepper

1 tsp oil

2 pears

bunch of well washed rocket or water cress or a mixture of both

Hand full of fresh walnut halves

Dressing

(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

Dressing

1oz 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