Recipe: Crispy Wild Bonfire Bruschetta
This is what you need:
1 venison tenderloin (amount depends on the animal)
1 tbsp. butter
2 slices bread
2 tbsp. mayonnaise
1 tsp. Dijon mustard
2 handfuls of rocket salad
0,5 red onion, finely sliced
1 red pepper, sliced
Salt 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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