Venison Backstrap on Mushroom Toast

Servings

4

Prep

20 min

Cook

10 min

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I love this recipe. My parents have been making this dish since I was a kid and it never gets old. The original recipe called for Sharptail but my dad thought it would be great with backstrap and he was right! I’ve made a few of my own changes to the recipe over the years too. Hope you enjoy!

Venison Mushroom Toast

  • 1 cup Dry Red Wine
  • 1/2 cup Venison Stock (or vegetable stock)
  • 1 tablespoon All-Purpose Flour
  • 1 teaspoon Dry Mustard
  • Salt & Pepper To Taste
  • 8 ounces Fresh Button Mushrooms
  • 2 tablespoons Butter
  • 3-4 cloves Minced Garlic
  • One Venison Backstrap
  • French Bread Whole Loaf Sliced 1" thick
  • Fresh Parsely to garnish

Directions:

  1. In a mixing bowl add wine, stock, flour, dry mustard, salt and pepper; mix and set aside.
  2. In a food processor pulse mushrooms to make a rough puree. I like to do this in two of three parts so I don’t over blend the mushrooms. You don’t want them to be mushy. Set aside.
  3. In a medium skillet melt butter over medium heat then add garlic and cook for 30 seconds. Add in the blended mushrooms and cook over medium high heat until the liquid from the mushrooms as run off. Set aside and keep warm.
  4. While the mushrooms are cooking heat another skillet to medium high heat. Salt and pepper your steaks (they should be at room temperature!) Once the skillet is hot brown the meat on each side for 1 minute. Place the meat on a broiling trey and broil for 7 minutes then take it out of the oven to let it rest!
  5. In the same skillet you used to brown the meat add the wine mixture to the cooking juices. Cook and stir over medium heat until the sauce thickens and starts to bubble. Remove from heat and set aside.
  6. Toast the bread slices to your liking. (You can butter them if you would like but I prefer not too.)
  7. The meat should be sliced into 1/2″ pieces.
  8. Next assembly all the components. Spread each toast slice with the mushroom mixture then add venison slices on top of mushrooms. Drizzle each with wine sauce and finish with a pinch of chopped parsley.

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