Venison BBQ with Pear & Walnut Salad

400 gms tender cut Venison
Whole grain mustard
Salt and cracked Black Pepper
1 tsp oil

Coat the meat liberally with mustard, and season with salt and pepper.
To stir-fry, toss on the barbecue brushed with oil just before serving.
For medallions, sear for 2 minutes each side then rest for 5 minutes.
For a whole piece of venison, sear until brown, then remove to the side of the hot plate and cook for another 10 minutes. Rest then cut into thick lozenges across the grain.

Serve with Walnut and Pear Salad, and Gorgonzola Salad Dressing.

Updated: Jan 2010