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Woodburn Venison Fillet With Grilled Pears

Woodburn Venison Fillet With Grilled Pears

INGREDIENTS

Meat:
210g Woodburn Venison Leg Fillet
Wholegrain Mustard
1 tbsp Oil

Salad:
Bunch of well washed rocket or watercress
Handfull of fresh walnut halves
1 rasher of smokey bacon cut in to thin match sticks fried on the hot plate until crispy
1 pear, cored and sliced in to 1/8
BBQ on hot plate until lightly coloured

Dressing:
40g gorgonzola or your favourite blue crumble
1 tbsp chopped chives
1/2 tbsp red wine or tarragon vinegar
2 tbsp walnut oil
1 egg
Salt and pepper

Whisk the vinegar with egg and mustard, add oil slowly and blend well, add remaining ingredients

INSTRUCTIONS

Rub Venison liberally with mustard. Season with salt and pepper and place on hot BBQ with brushed oil.
Sear the venison until nicely brown and remove to the side of the hot plate, continue to cook for 6 min, rest and slice in to 3mm thick lozenges across the grain.

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Serving Wellingtonians since 1918

 

Moore Wilson’s began life in Wellington as a general wholesale merchant. From the day the doors opened, it’s been a family business, managed day-to-day by the Moore family. You will find the family has a very hands-on approach, and this is reflected in the friendly personality and character of the stores.

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Woodburn Venison Fillet With Grilled Pears

Woodburn Venison Fillet With Grilled Pears

INGREDIENTS

Meat:
210g Woodburn Venison Leg Fillet
Wholegrain Mustard
1 tbsp Oil

Salad:
Bunch of well washed rocket or watercress
Handfull of fresh walnut halves
1 rasher of smokey bacon cut in to thin match sticks fried on the hot plate until crispy
1 pear, cored and sliced in to 1/8
BBQ on hot plate until lightly coloured

Dressing:
40g gorgonzola or your favourite blue crumble
1 tbsp chopped chives
1/2 tbsp red wine or tarragon vinegar
2 tbsp walnut oil
1 egg
Salt and pepper

Whisk the vinegar with egg and mustard, add oil slowly and blend well, add remaining ingredients

INSTRUCTIONS

Rub Venison liberally with mustard. Season with salt and pepper and place on hot BBQ with brushed oil.
Sear the venison until nicely brown and remove to the side of the hot plate, continue to cook for 6 min, rest and slice in to 3mm thick lozenges across the grain.