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Ingredients
- 2 lb venison strip loin or possibly tenderloin
- 1/2 c. Dijon mustard
- 1/2 tsp salt
- 2 Tbsp. mixed peppercorns crushed
- 1 loaf sourdough or possibly French baguette
- 1/2 c. extra virgin olive oil
- 4 x garlic cloves chopped
- 2/3 c. mayonnaise
- 3 Tbsp. minced fresh herbs your choice
- 1 bn Italian parsley
Directions
- Rub venison with mustard. Combine salt and peppercorns and proportionately coat venison. Grill or possibly broil till just barely browned on the outside, but still rare on the inside. Allow to cold.
- Slice bread into 1/4-inch thick slices. Combine oil and garlic and brush over sliced bread. Toast in a 350 degree oven till lightly browned. Cold.
- 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.
- Comments: Most of us are short on venison loins and tenderloins and long on grnd stuff, shoulder and neck roasts, etc. Here's a way to stretch the good stuff, assuming which you want to share with others. It is best served very rare. If any of your guests have a problem with eating deer which is just seared on the outside, give them a bag of potato chips.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 237g | |
| Recipe makes 6 servings | |
| Calories 632 | |
| Calories from Fat 445 | 70% |
| Total Fat 50.36g | 63% |
| Saturated Fat 10.89g | 44% |
| Trans Fat 0.0g | |
| Cholesterol 136mg | 45% |
| Sodium 802mg | 33% |
| Potassium 567mg | 16% |
| Total Carbs 9.25g | 2% |
| Dietary Fiber 1.6g | 5% |
| Sugars 0.65g | 0% |
| Protein 35.96g | 58% |
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