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.
Pepper Crusted Venison Tenderloin
- 2 pounds venison strip loin or tenderloin
- 1/2 cup Dijon mustard
- 1/2 teaspoon salt
- 2 tablespoons mixed peppercorns crushed
- 1 loaf sourdough or French baguette
- 1/2 cup olive oil
- 4 garlic cloves minced
- 2/3 cup mayonnaise
- 3 tablespoons fresh herbs any – chopped
- 1 bunch 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 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.