Makes 6 servings
2 tenderloins, silver-skin removed
whole grain mustard
salt and cracked black pepper
1 tablespoon oil
2 rashers of smoky bacon
2 pears
bunch of well washed rocket or water cress or a mixture of both
handful of fresh walnut halves
Dressing:
1 tablespoon red wine or tarragon vinegar
1 egg
1 teaspoon whole grain mustard
4 tablespoons walnut oil
80g (2.8 ounces) gorgonzola or your favourite tasty blue crumbled with a fork
2 tablespoons chopped chives
salt and pepper
Coat tenderloins liberally with the mustard. Season with salt and pepper and place on a hot bar-b-que 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.
Salad:
Cut bacon into thin match sticks and fry on the hot plate until crispy.
Core and slice pears top to bottom into 8 pieces. Bar-b-que 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: Chef Graham Brown, Cervena of New Zealand