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

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.