Grilled Tenderloin of Cervena Venison, Salad of Summer Nectarines and Belgian Endive, Toasted Pistachios and Rosemary Honey Vinaigrette

Grilled Tenderloin of Cervena Venison, Salad of Summer Nectarines and Belgian Endive, Toasted Pistachios and Rosemary Honey Vinaigrette

Executive Chef Robbie Lewis, Bacar, San Francisco

Yield: 6 servings.

2 lb. Cervena Venison tenderloins
7 ripe nectarines
6 heads Belgian endive, stems removed and discarded
1 bunch arugula, de-stemmed and washed
1 bunch minced chives
1 minced shallot
2 Tbsp. chopped garlic
1⁄4 cup toasted pistachios
1⁄2 cup extra v

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