Adapted from a recipe graciously provided by Cervena farmer Karen Oliver.

Ingredients

  • 1 Cervena Venison Tenderloin
  • 1 T Olive Oil
  • 1 C Heavy Cream
  • 1 T Whole Grain Mustard
  • 1 t Dijon Mustard
  • 3 t Freshly Grated Horseradish, or 1 tsp Prepared Horseradish
  • 2 T Chives, sliced very thinly
  • 1/2 t Salt
  • Juice of one half Lemon
  • Zest of one Lemon
  • Rye Bread for toast circles or points
  • Salt & Pepper
  • Additional 2 T of Sliced Chives for Garnish

Instructions

1

1-2 Days Before: whisk the cream to firm peaks, then fold in the mustards, horseradish, ½ teaspoon of salt, lemon juice, zest and chives. Taste and add additional lemon and/or salt if necessary.

2

Rub the venison with the olive oil, then season it with plenty of salt & pepper. Sear the meat in a large frying pan or skillet, 3 minutes per side.

3

Remove the venison from the pan and let it rest, loosely covered, for twenty minutes before slicing thinly.

4

While the venison is resting, slice the rye bread and toast it. Cut however you wish (points, circles, etc).

5

Spread a little of the horseradish cream on each serving of bread. Top it with some of the venison, then finish it with a little more cream and some sliced chives.