Venison, Cheddar and Horseradish Crostini Recipe

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Servings: Variable

Prep Time: 5 minutes

Cooking Time: 20 minutes

Ingredients

• Venison loin
• Salt and pepper
• Oil
• Mayonnaise
• Prepared horseradish
• Cheddar cheese, sliced
• French baguette
• Softened butter
• Finishing salt, such as Maldon or Jacobsen
• Microgreens, optional

Preparation & Directions

• Take venison out of the refrigerator 2 hours prior to cooking to come up to room temperature. Preheat oven to 300° Fahrenheit. Although not necessary, tie venison loin with kitchen twine for more even pinkness.
• Season loin with salt and pepper. In a pan with oil, sear loin over medium-high heat until crusty all over. Place on a rimmed cookie sheet, and finish in the oven until internal temperature reaches medium rare, about 127° Fahrenheit. This should take about 15-20 minutes, depending on thickness.
• Allow loin to rest and cool completely. You can cook the venison ahead and refrigerate the loin until you’re ready to slice it.
• Cut baguette on the bias into ½- to ¾-inch slices. Lightly spread butter on each piece and toast in an oven or in a skillet until golden and crispy. In a small bowl, mix mayonnaise, horseradish and salt to taste.
• Thinly slice venison loin. Spread the mayo-horseradish onto each piece of crostini and assemble with a slice of cheddar cheese, venison, finishing salt and microgreens.

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