Venison steak bites appetizer
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- Venison back strap or tenderloin
- Garlic powder
- High smoke-point oil
- Minced garlic
- Small crackers or toast (I buy some bruschetta crackers from the store)
- Cheese slices (Swiss or pepper jack)
- Horseradish sauce consisting of mayo, sour cream, dijon mustard, chives, powdered Parmesan cheese, salt and pepper to taste
- In a cast iron pan, heat oil so it’s just starting to smoke.
- Preheat oven to 350 degrees.
- Season venison with salt, pepper and garlic powder. You'll' baste with more garlic butter so don’t go overboard with the garlic powder.
- Sear the venison pieces on all sides, making sure you get a good color.
- When the last side is searing, place a knob of butter and tablespoon of garlic in the pan.
- Using a large spoon, scoop the melted garlic butter over the venison basting it. Don’t do this for too long as you'll unevenly cook the venison.
- Once basted, place the venison on a roasting tray and into the oven with a meat thermometer.
- Roast to 130 degrees internal for medium rare or 140 for medium well.
- Let rest until internal temperature reaches 135 degrees (145 for medium well).
- While venison is roasting, mix up sauce ingredients. If you feel the sauce is too thick, use more mayo than sour cream at a 2:1 ratio.
- When venison is done, let it completely cool before slicing to retain juices.
- Slice to desired thickness.
- Assemble the appetizer on cracker/toast starting with cheese cut to size and a venison slice on top to show its level of doneness. If doneness is not a concern, place the meat first and put the cheese on top.
- If desired, broil the cheese for a very short time befoe placing to bring the oils out.
- Serve on a tray with the sauce on the side, allowing guests to spoon a small dollop of sauce on top.
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