Homegrown Series: Cervena Venison matched with te Pā Pinot Noir

In our latest series, we bring you a taste of homegrown New Zealand produce, with our recommended wine matches for you to enjoy in your own home. 

We are so proud to share our range of home-grown wines with the world. 

As a family-owned, New Zealand-owned winery, we love celebrating all of the beautiful produce that is grown and raised right here in Aotearoa New Zealand - which is why we're so excited to share with you our latest photo campaign which features our te Pā Pinot Noir alongside gorgeous Cervena Venison which is farm-raised right here in beautiful New Zealand. 

In our new homegrown series, we'll be sharing a series of recipes with you that feature New Zealand products like the Cervena Venison, Cloudy Bay Clams, Greenshell Mussels and Cranky Goat Cheese.

We hope you enjoy the taste of our home, in your home. 

Cervena Tenderloin With Grilled Pears And Fresh Walnuts On Rocket Salad With Gorgonzola Dressing 

Our recommended wine match: te Pa Pinot Noir or Pa Road Pinot Noir 

Ingredients 

  • 800 grams venison, silverskin removed
  • Whole grain mustard 
  • Salt and cracked black pepper 
  • 1 tsp oil 
  • 2 pears or 2 mandarins
  • Bunch of well-washed rocket or watercress or a mixture of both 
  • A hand full of fresh walnut halves 

Dressing 

  • (40g) gorgonzola or your favourite tasty blue crumbled with a fork
  • 2 Tbsp chopped chives 
  • 1 Tbsp Red wine or tarragon vinegar 
  • 4 tsp walnut oil 
  • 1 tsp whole grain mustard 
  • 1 egg 
  • Salt and cracked black pepper

Method 

For the meat: Coat tenderloins liberally with the mustard. Season with salt and pepper and place on a hot BBQ brushed with oil. Sear until nicely brown and remove off the direct heat to the side of the hotplate and continue to cook for 7 minutes. Cover and rest.

For the salad: Cut bacon into thin matchsticks and fry on the hot plate until crispy. Core and slice pears top to bottom into eighths, or if using mandarin, simply peel the individual segments. BBQ on hotplate until lightly coloured.

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

To serve: Slice each tenderloin thinly across the grain. Gently mix venison slices with salad, bacon and pears on a platter, and drizzle with the dressing immediately before serving.

This recipe was originally published on Cervena Venison's website - check it out and find tonnes more great recipe ideas here. If you'd like to purchase a case of our divine te  Pinot Noir, or you would like to stock our range of award-winning wines, get in touch today

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