Venison Crostini with Fresh Horseradish Crème

Venison Crostini with Fresh Horseradish Crème
  • Prep Time

    1 hr

  • Cook Time

    30 mins

  • Serves

    4-6

  • Difficulty

    2/10

Venison Crostini with Fresh Horseradish Crème

Venison Crostini with Fresh Horseradish Crème is a great way to introduce venison or other wild game to family and friends.

This easy to make appetizer can be made with either backstrap or tenderloin. Season, grill, and slice the venison into thin strips and serve it on toasted baguette slices.

Servings 4 to 6 servings.


Ingredients

  • 1 pound Venison backstrap or tenderloin
  • 1 tablespoon olive oil
  • 1 cup heavy cream
  • 1 tablespoon whole grain mustard
  • 1 teaspoon Dijon mustard
  • 3 teaspoons fresh horseradish or 1 tsp of prepared horseradish
  • 1/4 cup chives, sliced very thin (reserve 2 tbsp for garnish)
  • 1/2 teaspoon salt
  • juice 1/2 lemon
  • fresh arugula
  • French or sourdough bread
  • softened butter

Steps

  • 1

    For Horseradish Crème:

    • Combine heavy cream, whole grain mustard, Dijon mustard, fresh horseradish, 1/4 of chives, salt, lemon juice and lemon zest.
    • Make the horseradish cream sauce the day before, if at all possible (the flavors will come through even better). Whisk the cream to a firm whip. Fold in the other ingredients, from the mustards down through the lemon zest, and stir well to incorporate them.
    • Taste and adjust the lemon and salt to your liking. This will keep covered in the fridge for up to 3 days.

     

  • 2

    Make sure venison is at room temp before cooking.

    • Coat the venison tenderloin with olive oil and season liberally with salt and pepper.
    • In a large cast iron pan, sear the meat for around 3 minutes on each side, and then let it rest for about 20 minutes. Slice very thinly.

     

  • 3

    For Crostini:

    • Slice the French or sourdough bread. Lightly spread both sides of bread slices with the softened butter and toast it lightly on a grill or in a toaster oven.
    • Spread a bit of the horseradish cream on each, and top with a twirl of venison.
    • Add a dollop more sauce on top, and sprinkle with chives and arugula.