Venison and Cherry Onion Jam Crostini

The crostini has made a name for itself in restaurants, at dinner parties, and for home date night. The canvas of a blank French bread allows the chef to paint the diner’s palette with a full flavor experience all in one bite. Working with the crostini can open creative avenues without requiring much time or cooking experience, and therefore making it one of my favorite ways to practice building complex and well-rounded flavor profiles I can then rotate into my cooking compilation.    
This venison and cherry onion jam crostini tells an entire story in just one bite. The cherry onion jam is savory, but just a little sweet, with a kick of heat from the jalapenos. The sour cream and horseradish add a cool freshness to the rich cherry onion jam. Everything piles perfectly atop the tender venison backstrap.  

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Coffee Crusted Elk Backstrap

Want to have a date night on the town, but without the town? This coffee crusted wild game back strap with fried onion shoestrings makes for the perfect date night without having to leave the house. It presents beautifully, with the golden fried onion shoestrings piled high on a perfectly cooked steak and drizzled with a rustic, indulgent stout sauce. The only aspect better than the presentation is the taste!
Coffee grounds not only add a wonderful acidic element to a steak rub, they also act as a meat tenderizer. The coffee and mushroom rub creates a beautiful crust on the wild game back strap steaks and also helps seal in moisture, resulting in a delicate, juicy steak. The subtle grilled flavor from the coffee grinds also compliment the rich, savory flavor of the molasses stout sauce.
So, set the table because it’s date night!

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