Peppered Venison Appetizer Recipe - Cooking Index
Peppered Venison Appetizer Recipe - Cooking Index
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.
Courses: Main Course| 2 lbs | 908g / 32oz | Venison strip loin or tenderloin |
| 1/2 cup | 118ml | Dijon mustard |
| 1/2 teaspoon | 2.5ml | Salt |
| 2 tablespoons | 30ml | Mixed peppercorns - crushed |
| 1 | Loaf sourdough or French baguette | |
| 1/2 cup | 118ml | Olive oil |
| 4 | Garlic cloves - minced | |
| 2/3 cup | 157ml | Mayonnaise |
| 3 tablespoons | 45ml | Chopped fresh herbs - your choice |
| 1 | Italian parsley |
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 as 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.
This recipe yields 6 to 8 appetizer servings.
Source:
The Sporting Chef with Scott Leysath at - http://www.sportingchef.com
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