2009 Annual Venison Culinary Competition - 3rd Place - 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
  1. 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.
  2. Take the bacon; render the fat in a sauté pan; strain grease from meat; set aside
  3. Take the thyme; remove the leaves from stem; fine dice on the shallot
  4. Shred the apples on a box grater; put into water and set aside
  5. Take roasted garlic; mix with goat cheese to taste to make fumage
  6. In a mixing bowl, take the shallot apple thyme, add 2 T sherry vinegar and apple juice to taste
  7. Heat up bacon fat to a liquid; add to the mixture of herbs and apples; whisk until combined
  8. Take walnuts and egg whites; combine until glazed and bake in the oven at 325 until crisp
  9. Take arugula – wash and dry it; place on plate with cheese mixture; toss with walnuts and put the vinegar on top
  10. Take slow roasted tenderloin and sear cut; place on top of salad