LEVEL | Beginner |
PRODUCT | VENISON |
PORTIONS | 6 |
PREP TIME | 5 minutes |
COOK TIME | 12 minutes |
REST TIME | 10 minutes |
TOTAL TIME | 27 minutes |
Ingredientes:
400 g venison tenderloin
Whole grain mustard
1 tbsp oil
2 pears
2 slices smoked bacon
Arugula
1 handful fresh walnuts, halved
Salt & Ground Black Pepper
80 g gorgonzola
2 tbsp chopped onion
4 tbsp walnut oil
1 tsp whole grain mustard
1 tbsp white wine vinegar
1 egg
PHOTOS
STEPS
Step 1
Remove any silver skin from the venison tenderloin and generously apply mustard on the surface
Step 2
Season with salt and pepper, and then the place meat on a hot grill, adding a drizzle of oil. Sear until evenly cooked, then move the meat from direct heat to one side of the hot plate and continue cooking for 7 minutes.
Step 3
Rest. Cut each piece transversely to the grain into 3-millimeter slices.
Step 4
For the salad cut the bacon into thin slices and fry on the hot plate until crisp. Core and cut the pears from top to bottom into eighths. Place on the hot plate until a clear colour is acquired.
Step 5
Gently mix the venison tenderloin slices with the walnut and pear salad and bacon on a plate and drizzle with dressing immediately before serving. Enjoy!
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