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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.
  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)

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.
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Recipe Summary

Difficulty Level: 
South American
Holiday, Party, Healthy
Venison, Venison Steak

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