Venison on Grilled Bread with Hazelnut Creme Fraiche and Lingonberry Jam
Makes 4-6 Appetizers or 2-3 Lunches
Simple yet decadent, these small bites are as at home on a picnic as a light lunch as they are being passed on silver platters as hors d’oeuvres. Enjoy!
- 1 Venison Tenderloin
- 1 Seedy or Pumpernickel Loaf
- 1 Tbsp Butter
- 1 tsp High Heat, Neutral Oil (safflower, grapeseed, canola, etc)
- D’Arbo Lingonberry Jam
- Good Quality Sea Salt
- Venison Spice Rub:
- 2 tsp Juniper Berries
- 2 tsp Whole Allspice
- 1 tsp Pink Peppercorns
- ½ tsp Black Peppercorns
- 1 tsp Salt
- Crème Fraiche:
- 1/2 cup Hazelnuts
- 7 oz Creme Fraiche
- 1/8 to 1/4 tsp Salt, to your taste
- 1-2 squeezes of Lemon Juice
Preheat your oven to 350°F.
Grind the spices and salt together in a clean coffee or spice grinder, and rub the blend evenly over the venison loin.
Heat the butter and oil in an ovenproof pan. When hot, sear the meat on both sides, turning occasionally, until well browned.
Put the pan in the oven and check after 7 minutes, temping it with a digital thermometer. Remove it from the oven as soon as it reaches an internal temperature of 130°F, tent it with foil, and let rest 10-15 minutes.
Add the hazelnuts to a blender or food processor and pulse until they’re broken down into the texture of coarse sand. Add the crème fraiche and continue to blend until well incorporated.
Slice the seedy bread or pumpernickel thinly, and toast lightly on a grill or in a toaster oven.
Spread each piece of toast with the hazelnut crème fraiche. Slice the venison thinly, and lay strips atop the crème fraiche. Top each with a pinch of sea salt and a spoonful of lingonberry jam.
Adapted from Matthew Young’s Brook Green Wild Food Market recipe