Venison Tenderloin and Grilled Pear Salad with Les Filles 2009 Cabernet Sauvignon
2 venison tenderloins, silverskin removed
salt and cracked black pepper
1 tbsp oil
2 rashers of smoky bacon
bunch of well washed rocket or
water cress or a mixture of both
handful of fresh walnut halves
1 tbsp red wine or tarragon vinegar
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
Step One: 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.
Step Two: For the dressing, whisk the vinegar with egg and mustard, add the oil slowly and blend well. Add the remaining ingredients.
Step Three: 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
Step Four: To serve, Gently mix venison slices with salad, bacon and pears on a platter, then drizzle with the dressing immediately before serving.