Venison French Onion Soup Canapé

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Are you looking for a finger-licking good appetizer that will make everyone drool for more? Well, this is it. A canapé is a French appetizer which is basically a tiny version of an open faced sandwich and French onion soup is one of the most classic French dishes. So, I decided to bring that together with the addition of one of my favorite meats on the planet, venison. If you don’t have venison, feel free to swap it out for any game-meat, beef or lamb. Just make sure you make enough because this one will disappear quick!

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Venison French Onion Soup Canapé

Recipe by Ara ZadaCourse: Wild Recipes
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes

Ingredients

  • 1 lb venison back-strap

  • 1Tb butter

  • 2 onions, sliced

  • 1 quart beef stock

  • 6 slices baby Swiss cheese

  • 1 baguette, sliced

  • To taste salt and pepper

Preparation

  • In a cast iron skillet over low-medium heat add butter and onions. Stir constantly until the onions caramelize. Don’t crank the heat too high, you don’t want them to crisp. You’re looking for a nice brown color it should take 10-15 minutes.
  • Add in your beef stock and stir. Bring the mixture to a simmer and cook down the onion soup until the pan is almost completely dry. This will jam all the soup flavor into the onions. Season the onions with salt and pepper.
  • While the onions are cooking. Slice 12 slices of the venison and season with salt and pepper.
  • In a hot pan over high heat quickly sear each side of venison. You only want 30 seconds or so on each side. They will cook very fast. Then set the meat aside.
  • Pre-heat your oven to 400.
  • Arrange 12 slices of baguette on a sheet tray and pop it in the oven to toast them for 4 min. Then remove it from the oven to start assembling.
  • On each slice of bread add 1-2 tablespoons of onion mixture, 1 slice of venison and top it with 1/2 a slice of baby Swiss cheese. Then place them back on the sheet tray and pop it in the oven for 3-5min or until the cheese is melted. Remove them from the oven and serve them hot. Enjoy!

Ara Zada

Born and raised in Los Angeles Ara Zada is a chef, author, TV personality, food stylist and avid bow hunter. He has worked with Outdoor News, PBS, Food Network, ABC, CBS, NBC, TNT, Jaime Oliver Food Foundation and a range of others. His first cookbook ‘Lavash’ was released Oct. 2019. When he’s not cooking he’s shooting his bow, teaching his kids about the outdoors, training for triathlons and filling any available time with parkour.

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