Boursin

Venison tataki with Boursin Cracked Black Pepper, on croutons

1 comment

Preparation

30 minutes

Cooking

1 hour

Type of dish

appetizer

Ingredients - 12 bites

6 slices of milk bread 0.5 cm (1/4 in) thick

15 ml (1 tbsp) olive oil

Salt, to taste

250 g (1/2 lb) venison tenderloin

30 ml (2 tbsp) whole-grain mustard

1 package (150 g / 5 oz) Boursin Cracked Black Pepper cheese, in small pieces

Pickled onions

125 ml (1/2 cup) red wine vinegar

125 ml (1/2 cup) water

80 ml (1/3 cup) sugar

1 star anise

12 small red pearl onions, peeled and quartered

Appetizer

YOUR TURN TO CREATE

01

Preheat oven to 400°F (200°C).

Remove the crust from the bread and halve the slices to create 12 small rectangles. Place them on a baking tray lined with parchment paper and brush with olive oil. Bake for 10 minutes or until the bread is golden. Put the croutons aside.

02
03

Prepare the pickled onions. Place all the pickling ingredients (except the onions) into a small saucepan, and bring to a boil. Add the onions and simmer on very low heat for 45 minutes. Transfer to a resealable jar and let cool.

Salt the venison tenderloin. In a non-stick pan, fry the meat in olive oil on medium-high heat for 1 minute on each side. Cut the meat into thin slices.

04
05

Place a slice of venison onto each crouton. Garnish with a dab of whole-grain mustard, a petal of pickled onion and a few pieces of cheese.

Appetizer

YOUR TURN TO CREATE

01

Preheat oven to 400°F (200°C).

02

Remove the crust from the bread and halve the slices to create 12 small rectangles. Place them on a baking tray lined with parchment paper and brush with olive oil. Bake for 10 minutes or until the bread is golden. Put the croutons aside.

03

Prepare the pickled onions. Place all the pickling ingredients (except the onions) into a small saucepan, and bring to a boil. Add the onions and simmer on very low heat for 45 minutes. Transfer to a resealable jar and let cool.

04

Salt the venison tenderloin. In a non-stick pan, fry the meat in olive oil on medium-high heat for 1 minute on each side. Cut the meat into thin slices.

05

Place a slice of venison onto each crouton. Garnish with a dab of whole-grain mustard, a petal of pickled onion and a few pieces of cheese.