Duncan Venison Bistro Fillet salad, with grilled pears, fresh walnuts, rocket & Kikorangi Blue Cheese

Ingredient Quantity
Duncan Venison Bistro Fillet 300-400 grams
Wholegrain mustard 2 teaspoon
Salt & cracked pepper
Oil 1 tablespoon
Pears, firm 2
Smoky bacon rashers 2
Fresh watercress, rocket & mixed salad greens Large hand
Radishes, cut into thin slices 4
Fresh walnut halves 1 handful
Kikorangi Blue Cheese 80 grams

Method


  • Remove the Duncan Venison Bistro Fillet from its packaging, and pat dry with a paper towel.
  • Season with salt and plenty of cracked pepper and place on a hot BBQ or pan brushed with oil.
  • Sear until nicely brown, then remove off the direct heat to the side of the hotplate, OR place in 160ºC oven for 6 - 7 mins. Rest and cool then slice each into 3mm thick slices, across the grain.

Dressing

  • 2 tbsp chopped chives
  • 1 tbsp raspberry balsamic vinegar 
  • 4 tbsp walnut oil
  • 1 tsp dijon mustard
  • Salt & pepper
  • Whisk the vinegar with mustard, add the oil slowly until well blended, then add the remaining ingredients. Whisk all together.

Salad

  • Cut bacon into thin match sticks and fry on the same hot plate or pan until crispy.
  • Core and slice pears top to bottom into 1/8ths. Grill on same hot plate or pan until lightly coloured.

Crispy fried parsnip peels (optional)

  • Peel a parsnip lengthwise with a vegetable peeler.
  • Heat approx 2cm of oil in a pan until bubbles are just rising (not boiling). Carefully drop parsnip peels into oil (they should fizz and bubble) for approx 1 - 2 mins, until crispy. Remove with a slotted spoon and drain on a paper towel.

To serve

  • Lay the slices of Bistro Fillet with salad, radishes and pears on a platter, crumble on the blue cheese and drizzle with the dressing immediately before serving.
  • Garnish with crispy fried parsnip peels. 

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