Recipe: Crispy Wild Bonfire Bruschetta

Easter is finally here, and why not invite friends and family over for a wild bonfire bruschetta to enjoy outside in the spring weather? NORMA Ambassador Mette Karin Petersen shares a delicious recipe with us!

Recipe: Crispy Wild Bonfire Bruschetta

Servings: 2

This is what you need:

1 venison tenderloin (amount depends on the animal)1 tbsp. butter2 slices bread2 tbsp. mayonnaise1 tsp. Dijon mustard2 handfuls of rocket salad0,5 red onion, finely sliced1 red pepper, slicedOlive oilSalt and pepper

Here's how you do it:

• Heat up the bonfire! Or a frying pan. Clean and trim venison tenderloin and cook it until rare-medium, or as you like it. Next to the meat, fry sliced red pepper for a few minutes, until softened. This is a fallow deer tenderloin. I gave it 3-4 min. on each side followed by 8-10 min. rest.
• Melt butter and fry your toast bread until crispy golden brown.
• Mix mayonnaise, Dijon mustard, salt, and pepper.
• Build your bruschetta! Dijonnaise, rocket salad, sliced meat, red onions, roughly chopped red pepper, salt, pepper, and a drizzle of olive oil.

Happy easter & happy cooking!

Text and photo: Mette Karin Petersen

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