The only thing better than a ridiculously delicious appetizer is one that is quick and easy to make. Whether you're having a party or just a little precursor to a delicious family dinner, these Venison Backstrap Crostinis scream gourmet finger food—even though all they require of you is a little grilling, toasting, and constructing.
The secret is all in the marinade: Marinating the venison is crucial to help it tenderize and deepen its flavor, which, of course, are all heightened by the grill. So break that backstrap out of the freezer and let your mouth start watering:
How to Make Venison Backstrap Crostinis
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- 1.5 - 2 pound venison backstrap, silverskin removed
- 1 loaf baguette, sliced 1/2 - 1 inch thick
- 1/4 cup olive oil
- 8 ounce burrata cheese, sliced
- 2 roma tomatoes, diced
- 2 ounces fresh basil, finely sliced
- 2 ounces balsamic glaze
- Freshly cracked salt and black pepper
- 1/4 cup Balsamic vinegar
- 1/4 cup Olive oil
- 2 tablespoons Worcestershire sauce
- 1 tablespoon minced garlic
- In a large bowl or a re-sealable plastic bag, prepare the marinade by combining venison, balsamic vinegar, olive oil, Worcestershire and garlic. Place in the refrigerator for at least one hour.
- Preheat grill to medium-high heat (about 375°-400°F) While the grill is preheating, remove the venison from the refrigerator and drain off the marinade. Dry the venison using paper towels, and then season both sides with salt and pepper to taste. Leave out the steak and allow it to sit out and start coming to room temperature. It's best to let the venison steak sit out for over 30 minutes.
- Grill your steak until cooked through to your desired doneness. For medium-rare, about 8 minutes per side. Note: cooking times may vary based on the size of your backstrap. Once the temperature reaches 145°F, remove from grill and set aside to rest while toasting the bread slices.
- Brush the bread slices on both sides with olive oil, then lightly toast on the already hot grill.
- Remove the bread slices from the grill. Top with burratta cheese slices, sliced venison, diced tomatoes, basil, and balsamic glaze. Season lightly with salt and pepper and serve.