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 virgin olive oil
2 Tbsp. lavender honey
3 Tbsp. Meyer lemon juice (lemon juice may be substituted)
2 sprigs rosemary
1 Tbsp. Dijon mustard
to taste, sea salt and black pepper
Place the venison in a non-reactive bowl. Pick leaves from 1 sprig of rosemary and chop finely. Rub chopped rosemary, garlic and half the olive oil onto the tenderloins until coated well. Cover with plastic and marinate in the refrigerator for 2 to 3 hours.
Cut nectarines to remove the pit. Place pits and one chopped nectarine into saucepan with 2 cups water and 1⁄2 cup sugar. Bring to a boil and reduce by three-quarters to make a nectarine syrup. Strain.
Place 1 rosemary sprig, honey and olive oil into sauce pan and bring up to a low heat. Do not allow to boil. Steep for about 20 minutes (burner may be turned off after mixture comes to a simmer). Strain.
Combine nectarine syrup and lemon juice in a bowl with mustard, and combine with a whisk, slowly adding in olive oil. Season to taste with salt and pepper.
Season Cervena Venison loins with sea salt and black pepper. Place on a hot grill and cook 2 minutes per side, or until medium rare. Take off grill and allow meat to rest for 5 minutes.
Slice nectarines and place into a bowl with Belgian endive leaves, chives and shallots. Add vinaigrette, reserving a few tablespoons for garnish; toss gently. Season with salt and pepper.
To serve: Arrange salad mixture on six individual plates. Slice venison thinly and drape an equal amount over each salad. Garnish with arugula leaves and toasted pistachios. Drizzle remaining vinaigrette over the meat.