Venison Tenderloin Bruschetta
Having versatile recipes available for holiday entertaining gives you options. This recipe gives you the freedom to play with the flavors and prepare elements in advance. While this recipe uses game meat, it can be substituted for meat found in your local grocery store - the venison can be substituted with beef, turkey breast, or pork loin. The bruschetta slices can be made a day ahead, and the mayo and onions keep well in the refrigerator for several days. Change out the herbs in the mayo, substitute part of the mayo with sour cream, or add a bit of horseradish for an interesting kick. Play with your food and create your own delicious combinations!
Serves: 8-10 appetizer servings (or more)
Time: 45 minutes - 1 hour
Roasted Tenderloin
1 ½ lb. venison tenderloin roast, whole
Olive oil
¼ c. unsalted butter
Salt & pepper
Bruschetta (recipe below)
Caramelized Onions (recipe below)
Roasted Garlic-Thyme Mayonnaise (recipe below)
Preheat oven to 400°. Rub roast with olive oil and season with salt and pepper on all sides. Melt ¼ c. butter on medium-high heat in an oven proof skillet. Once the pan is hot add the roast (it should sizzle upon adding or the pan is not hot enough and it will steam instead of sear). Turn the roast to brown each side, including the ends, for a brown "crust" all over. If the pan gets dry add more butter as needed. Transfer the pan to the oven and roast for approximately 25 minutes (to internal temperature of 140° for medium). Remove from oven, tent with foil, and let meat rest for at least 10 minutes. Slice thin.
To assemble: Spread Roasted Garlic-Thyme Mayonnaise on bruschetta. Top with 1-2 slices of meat, a teaspoon of Caramelized Onions and garnish with a small piece of fresh thyme.
Bruschetta
1 loaf baguette, sourdough, or firm bread of choice, sliced ½” thick
¼ - ½ c. salted butter, softened
Lightly spread both sides of bread slices with the softened butter. Heat a large skillet over medium heat. Add bread slices in one layer. Pan-fry on both sides until toasted and golden-brown color.
Caramelized Onions
2 c. onions or shallots, sliced ¼” thick
¼ c. unsalted butter
Heat butter over medium heat, add the onions and a pinch of salt, stir until coated, and brown until caramelized (at least 30 minutes), adjusting the heat and deglazing (adding small amounts of water to prevent sticking) as needed. Continue this process of cooking and deglazing until the onions have reached a medium golden-brown color and are soft and slightly sweet.
Roasted Garlic-Thyme Mayonnaise
½ c. mayonnaise
2 Tbsp. roasted garlic
½ tsp. freshly ground black pepper
1 tsp. chopped fresh thyme
½ - 1 tsp. champagne vinegar
Mix all ingredients in a bowl until combined. Refrigerate until needed.
Versatility is a desirable characteristic for ingredients, recipes, and the chefs who use them. Cooks with knowledge of basics techniques and flavor combinations have endless options.
Two of the most versatile ingredients are garlic and onions. If you take the time to make your own roasted garlic (which is very easy), make extra because it freezes well. Simply shape it into a log on a piece of plastic wrap, roll it up like a piece of candy and freeze. Use a sturdy knife to slice off pieces to add to sauces, gravies, salad dressings, mayonnaise, spread on a bagel, or whisk into scrambled eggs.
The same goes for caramelized onions. Make a large batch (start with a lot more than you think because there’s significant evaporation). Your patience will be rewarded with velvety, flavorful onions to add to burgers, pasta dishes and omelets, or to mix with sour cream, mayo, and a few dried herbs for a chilled or baked dip. Simply roll the finished onions into a log in plastic wrap and freeze. When you need some, use a sturdy knife to slice off the desired amount of frozen onions and allow to thaw.