Boil the bulgur wheat in salted boiling water for 4-5 minutes then drain well and place in a large mixing bowl. Mix in the lemon juice and two tablespoons of the extra virgin olive oil.
Using a pastry brush cover the fillet pieces with the molasses.
Mix the salt into the peppercorns and then roll each piece of venison in the mixture so that they are evenly coated.
Heat a large griddle pan, add the oil and griddle the meat on both sides for a couple of minutes. The venison will now be medium-rare – you can cook for longer if you prefer your meat to be medium or well-done.
Heat a large frying pan with two tablespoons of the light olive oil. Tip in half the aubergine cubes, season with plenty of salt and black pepper. Fry over a high heat until really crispy, drain well on kitchen paper.
Repeat with remaining aubergine cubes. Allow to cool slightly before mixing into the bulgur wheat. Stir well.
Make the dressing for the salad by whisking the molasses and lemon together in a small bowl. Season generously with salt and black pepper and then slowly whisk in the oil to form a smooth emulsion.
Just before serving put all the remaining ingredients into a large bowl and toss with two thirds of the dressing.
To serve place a good spoonful of the salad in the centre of each serving plate or on one large platter and arrange the venison on top. Finish by drizzling the remaining dressing around the plate.