Aurgula Salad with Bacon Apple Vinaigrette

6 oz. bacon

2 apples of choice

Half cup walnuts

8 oz. of goat cheese

1 bulb of garlic

1 bunch of thyme

1 shallot

Arugula as needed (about 4 cups)

3 eggs

4 tsp. black pepper

Half tsp. star anise

1 cup of sherry vinegar

1 cup apple juice

1 venison tenderloin

Slow roast venison tenderloin at 150 degrees. Time depends on size of portion and wellness desired – rare, medium, medium well or well done. Cook to temps in the 120 range for rare and up to 175 for well done.

Take the bacon; render the fat in a sauté pan; strain grease from meat; set aside

Take the thyme; remove the leaves from stem; fine dice on the shallot

Shred the apples on a box grater; put into water and set asideTake roasted garlic; mix with goat cheese to taste to make fumageIn a mixing bowl, take the shallot apple thyme, add 2 T sherry vinegar and apple juice to taste

Heat up bacon fat to a liquid; add to the mixture of herbs and apples; whisk until combined

Take walnuts and egg whites; combine until glazed and bake in the oven at 325 until crisp

Take arugula – wash and dry it; place on plate with cheese mixture; toss with walnuts and put the vinegar on top

Take slow roasted tenderloin and sear cut; place on top of salad