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Venison Tenderloin Over Garlic Toast

sportingchef's picture
Most of us are short on venison loins and tenderloins and long on ground stuff, shoulder and neck roasts, etc. Here€™s a way to stretch the good stuff, assuming that you want to share with others. It is best served very rare. If any of your guests have a problem with eating deer that is just seared on the outside, give them a bag of potato chips.
Ingredients
  Venison strip loin/Tenderloin 2 Pound
  Dijon mustard 1⁄2 Cup (8 tbs)
  Salt 1⁄2 Teaspoon
  Mixed peppercorns 2 Tablespoon, crushed
  Sourdough loaf/French baguette 1
  Olive oil 1⁄2 Cup (8 tbs)
  Garlic 4 Clove (20 gm), minced
  Mayonnaise 2⁄3 Cup (10.67 tbs)
  Chopped fresh herbs 3 Tablespoon (Any)
  Italian parsley 1 Bunch (100 gm)
Directions

Rub venison with mustard. Combine salt and peppercorns and evenly coat venison. Grill or broil until just barely browned on the outside, but still rare on the inside. Allow to cool. Slice bread into 1/4-inch thick slices. Combine oil and garlic and brush over sliced bread. Toast in a 350 degree oven until lightly browned. Cool.

Slice cooled venison a thinly as possible. Combine mayonnaise and herbs. Place a dollop of mayonnaise on each toast. Top with sliced venison and garnish with a parsley sprig.
For more information please visit: http://www.huntfishcook.com/

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
South American
Course: 
Appetizer
Method: 
Searing
Interest: 
Holiday, Party, Healthy
Ingredient: 
Venison, Venison Steak
A venison appetizer for a change? This is a simple recipe, that calls for lightly seared venison topped over garlic-herb toast. Some good tips to work with the venison, so listen closely.

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