Venison Tenderloin with Grilled Pears and Fresh Walnuts On Rocket Salad with Gorgonzola dressing

Preparation Time: 12 mins
Serves: 6
Cooking Time: 10 mins
Ready Time: 22 mins
Cooking Method: Barbecue
Difficulty: easy

Ingredients

800gm Venison Tenderloin, silverskin removed
Whole Grain mustard
Sea Salt
Cracked Black Pepper
1 tsp oil
2 pears, cored and sliced
Bunch of well washed rocket or water cress or a mixture of both
Hand full of fresh walnut halves

FOR THE DRESSING
40gm 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
Sea salt
Cracked pepper

Method

Bring tenderloins to room temperature (bloom)

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.

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.

Recipe by: Graham Brown, www.cervena.com