The Most Delicious Mushroom and Deer Steak Crostini
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.
Servings: 12 servings
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.
