Ever tried a “Crostini”? These are an Italian appetizer consisting of thinly sliced pieces of toast; so, “little toasts”! We’ve combined this Italian delight with our love of Venison. You don’t want to miss out on this mouth-watering delicatessen. 

Ingredients: 

• Venison loin 6 to 8 inches long 
• ½ cup of olive oil, 2 oz. butter  
• 1 Tbsp. garlic powder 
• Kosher salt and fresh ground black pepper 
• 1 French baguette 

Method:

1. Take the meat out of the fridge and let come to room temp. Pre heat oven to 350 degrees. 
2. Brush loins with olive oil and season with kosher salt, fresh ground black pepper and garlic power to taste. 
3. In an oven proof skillet heat butter and 1 oz. olive oil over medium high heat. 
4. Place loins in the pan. It should sizzle on contact. Sear meat until golden brown on all sides [about 2 -3 mins per side.] 
5. Remove from stove top and place in pre heated oven for 10 to 12 min for medium rare. 
6.  Allow loin to rest and cool.  Slice thinly. 
7. Slice baguette 1/2 inch thick, bush with olive oil and grill on both sides till golden brown.  
8. Assemble crostini as directed and top with red onion marmalade, and parsley garnish. 

Red Onion Marmalade 

Ingredients: 

•  1 red onion 
• 1 Tbsp. olive oil  
• 1 Tbsp. butter 
• 1/2 cup white sugar  
• 1 cup dry red wine  
• ¼ cup balsamic vinegar   
• salt and pepper to taste 

Method:

1.  From stem to root end thinly slice all red onions. 
2. In a large skillet heat olive oil and butter over medium heat. Add onions and sugar into hot oil and cook about 15 mins. till onions start to caramelize. 
3. Stir red wine and balsamic vinegar into onion mixture and bring to a boil. Reduce heat to a medium low and simmer until liquid is evaporated 15 to 20 mins.   
4. Season with salt and pepper.