Cervena tenderloin with grilled pears and fresh walnuts on rocket salad
- Cervena Venison
- 400 g tenderloins (or Denver leg pieces)
- whole grain mustard
- 1 tbsp oil
- 2 pears
- 2 rashers smoky bacon
- 1 bunch well washed rocket
- 1 handful of fresh walnut halves
- Salt and cracked black pepper
- Dressing
- 80 g gorgonzola crumbled with a fork
- 2 tbsp chopped chives
- 4 tbsp walnut oil
- 1 tsp whole grain mustard
- 1 tbsp red wine or tarragon vinegar
- 1 egg
- salt
- Pepper
Method
Cervena venison
Remove any silver skin. Coat the venison liberally with the mustard. Season with salt and pepper and place on a hot barbecue brushed with oil. Sear until nicely brown and then move the meat away from the direct heat to the side of the hotplate and continue to cook for 7 minutes. Rest and cut each piece across the grain into 3-millimetre slices.
Salad
Cut the bacon into thin match sticks and fry on the hotplate until crispy. Core and slice pears top to bottom into eighths. Barbecue on hotplate until lightly colored.
To serve
Gently mix venison slices with salad, bacon and pears on a platter and drizzle with the dressing immediately before serving.
Servings6
Prep Time5minutes
Cooking Time12minutes
INGREDIENTS
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Method Cervena venison Remove any silver skin. Coat the venison liberally with the mustard. Season with salt and pepper and place on a hot barbecue brushed with oil. Sear until nicely brown and then move the meat away from the direct heat to the side of the hotplate and continue to cook for 7 minutes. Rest and cut each piece across the grain into 3-millimetre slices. Salad Cut the bacon into thin match sticks and fry on the hotplate until crispy. Core and slice pears top to bottom into eighths. Barbecue on hotplate until lightly colored. To serve Gently mix venison slices with salad, bacon and pears on a platter and drizzle with the dressing immediately before serving.
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