Thanksgiving day, T went hunting and brought home LOADS of venison. I'd had venison at his parents before, but I have never cooked it. I wanted to find some great recipes. I found one by Bobby Flay that I have yet to make. Getting home at 7 at nights doesn't create the best situation for a creating the Pan Roasted Venison with Crushed Blackberry-Ancho Chile Sauce and Sweet Potato-Toasted Pine Nut Polenta. We'd probably eat at 11:19 p.m. if I made that on a work night.
I love brie! What does that have to do with this post? I love brie, with apricot preserves, croisants, and filet or tenderloin. so I thought, why not substitue venison tenderloin. It was FABULOUS, to say the LEAST.
I like to keep beef simple, so I carried that over to the venison. I seasoned it simply with salt, pepper, and parsley. I seared it in a frying pan with evoo and a litle butter, when it was almost done- I put it in the oven for a few minutes. Meanwhile, I sliced the croisants in half, put the brie and preserves on one side and broiled it until it was all melted and bubbly- yum! I put mayo on the side that didn't have brie on it then topped it with mixed greens and sliced venison.
IT WAS SO GOOD! This was so good that I originally was going to eat half and give T 1 1/2, but I stole part of his. If you know me, you know I am a food thief! This was worth stealing :) You should try this at home, if you are "fresh out" of venison, a good cut of beef will work just fine.