30 minutes
1 hour
appetizer
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
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.
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.
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.
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.
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.
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.