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
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