Learn how to make Mushroom and Deer Steak Crostini - my idea of indulgence when I make them for clients who want to introduce their guests to wild game for the first time.
Deer Steak Crostini For Your Next Dinner Party
When it comes to dinner parties, appetizers are the perfect way to set the tone. They offer a little taste of what’s to come and get everyone excited for the main event. That's where this Mushroom and Deer Steak Crostini recipe comes in.
This venison appetizer recipe was created for the ladies attending my cooking class at the She Hunts Skills Camp in Texas. I wanted to give them something slightly sophisticated yet approachable. Here I blend earthy mushrooms, tender venison steak, and creamy mascarpone cheese on crisp baguette slices. The ladies absolutely loved it, so I brought it home and served it to some friends at a dinner party. They loved it too!
Whether your dinner guests are fellow deer hunters or trying venison for the first time, this steak crostini should be a big hit.
What Is Crostini?
For the uninitiated, crostini means "little toasts" in Italian. These bite-sized appetizers always start with thinly sliced bread, which is toasted to perfection, and then topped with a variety of delicious ingredients. From savory spreads and flavorful proteins to fresh veggies, crostini recipes can be as versatile as they are undeniably delectable. In my wild game version, I specifically highlight venison, which is paired with shimeji mushrooms and mascarpone cheese, ultimately resulting in a truly elevated and unforgettable experience.
Why You'll Love This Steak Crostini Recipe
- Perfect for Venison Appetizers: This recipe balances flavors and textures, making it ideal for steak crostini lovers.
- Great for First-Timers: Venison, often seen as an intimidating protein, shines here in a straightforward preparation.
- Elevated Yet Easy: It’s sophisticated enough for a dinner party but simple enough to whip up on a weeknight.
How To Make Mushroom and Deer Steak Crostini
1. Tenderize and Season the Steak
Place the venison steak on a cutting board and tenderize it with a Jaccard meat tenderizer. Season generously with salt and black pepper. Let it sit at room temperature for 20 minutes. This helps the steak cook evenly.
2. Prepare the Mascarpone Mixture
In a small bowl, combine the mascarpone cheese, ¼ teaspoon salt, and lemon juice. Mix until smooth, then set aside.
3. Prep the Baguette Slices
Preheat your oven to 425 degrees F. Pour ¼ cup of olive oil onto a small plate. Dip each side of the baguette slices into the oil, then arrange them on a rimmed baking sheet. Sprinkle with a pinch of salt.
4. Cook the Venison Steak
Heat the remaining olive oil in a large skillet over medium-high heat. When the oil is hot, pat the steak dry with a paper towel. Carefully lay it in the skillet and sear for about 3-4 minutes per side, or until the internal temperature reaches 125-130°F. Remove the steak from the skillet and let it rest on a cutting board for 10 minutes.
5. Toast the Baguettes
Place the baguettes in the oven and toast them for 10 minutes, flipping them halfway through. They should be golden and crispy.
6. Sauté the Mushrooms
In the same skillet used for the steak, melt the butter over medium-high heat. Add the shimeji mushrooms and sauté for 5 minutes, stirring often. Transfer them to a plate.
7. Cook the Spinach
Add the minced garlic and baby spinach to the skillet. Sauté for about 2 minutes, or until the spinach is wilted and fragrant.
8. Assemble the Crostini
Slice the rested venison steak thinly. Spread 1 teaspoon of the mascarpone mixture on each toasted baguette slice. Top with a spoonful of sautéed spinach and garlic, a slice of venison, and a shimeji mushroom. Sprinkle with chopped chives.
9. Drizzle with Truffle Oil
Finish each crostini with a drizzle of truffle oil for a luxurious touch. Serve immediately and watch your guests’ faces light up!
Tips For Success
- Cook the Steak to Perfection: Use an instant-read thermometer to avoid overcooking the venison. Medium-rare (125-130 degrees F) is ideal for tender results.
- Customize Your Toppings: Don’t have shimeji mushrooms? Substitute with baby bella or button mushrooms.
- Prep Ahead: Toast the baguette slices and prepare the mascarpone mixture in advance to save time.
More Deer Steak Recipes
If you are looking for more great deer steak recipes cooked in cast iron, check out my Venison Carpaccio and Baby Arugula, Cast Iron Venison Steak Recipe, Deer Backstrap and Potato Stacks, or Steak Frites.
Come Deer Hunting in North Dakota
If you are headed our way for North Dakota deer season, check out the North Dakota Game & Fish Department website. And if you want me to come along with you as your camp cook, photographer, or butcher, you can find out more details here.
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DID YOU MAKE THIS RECIPE
If you make this Mushroom and Deer Steak Crostini Recipe, tag @wildgameandfish so I can share it on my Instagram stories.
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The Most Delicious Mushroom and Deer Steak Crostini
Ingredients
- 1 pound venison steak, 1-inch thick
- salt
- black pepper
- ¼ cup Mascarpone cheese
- 1 teaspoon fresh lemon juice
- 1 French baguette (6 ounces), sliced ½-inch thick
- ⅓ cup olive oil (divided)
- 1 Tablespoon butter
- 2 ounces shimeji mushrooms
- 1 Tablespoon minced garlic
- 2 cups fresh baby spinach
- chopped fresh chives
- 3 Tablespoons truffle oil
Instructions
- Place the steak on a cutting board and tenderize using a Jaccard meat tenderizer.
- Season the steak with salt and pepper. Let it sit out on the cutting board at room temperature for about 20 minutes. This will help it cook more evenly.
- Preheat the oven to 425 degrees F.
- In a small bowl, combine the mascarpone cheese, ¼ teaspoon salt, and lemon juice and mix well. Set aside.
- Pour ¼ cup of the olive oil onto a small plate. Then dip each side of each baguette slice in the olive oil, then place them on a rimmed baking sheet. Once all the baguette slices are on the baking sheet, season each of them with a small sprinkle of salt.
- Heat the remaining olive oil in a large skillet over medium-high heat. When the oil is hot, pat the steak dry with a paper towel and carefully lay it in the skillet. Sear the steak, turning only once, until it has reached an internal temperature of 125-130 degrees F when you check it with an instant read meat thermometer. Remove the steak from the skillet and place it on a cutting board to rest for about 10 minutes while you prepare the rest of the dish.
- Place the baguettes in the oven and toast them for 10 minutes, turning them after 5 minutes.
- In the same skillet, add the minced garlic and spinach and sauté over medium-high heat for 2 minutes.
- On a cutting board, slice the steak thin, and season again with a little salt and pepper.
- Remove the baguettes from the oven and spread 1 teaspoon of the lemon-mascarpone cheese on each slice. Then add a spoonful of cooked spinach and garlic. Add a slice of steak, then top with a mushroom and some chopped chives.
- Drizzle each baguette with a teaspoon of truffle oil and serve immediately.
