With grilled pears, fresh walnuts and crispy bacon.
400g venison bistro fillet steaks
1 tsp wholegrain mustard
1 tbsp oil
2 rashers streaky bacon
1 handful fresh walnut halves
1 bunch well washed rocket
Salt and cracked black pepper
80g gorgonzola crumbled with a fork
4 tbsp walnut oil
1 tbsp red wine or tarragon vinegar
2 tbsp chopped chives
1 tsp whole grain mustard
Pinch of salt
Pepper to taste
Remove the venison from the vacuum bag and pat dry with a paper towel to remove any excess moisture. Let rest for 20 minutes or until the meat reaches room temperature.
Lather the venison with wholegrain mustard and season salt and pepper. Place in a hot barbeque or cast-iron frypan brushed with oil. Sear on all sides for 2-3 minutes, then baste with butter/oil and remove to a low heat to cook for a further 8 minutes. Cover and rest.
Slice the bacon thinly and fry until crispy. Core the pears and slice them top to bottom into eights. Sear with a little sugar or maple syrup until lightly coloured.
Cut the venison across the grain into 3mm slices. Gently mix venison slices with salad, bacon and pears on a platter and drizzle with the dressing immediately before serving.