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Timber 2 Table - Backstrap Crostini with Parmesan Cream Sauce

This simple and delicious appetizer is a great way to serve venison at your next dinner party

Backstrap Crostini with Parmesan Cream Sauce

90 Min

Prep Time

15 Min

Cook Time



Easy, Medium


Appetizers are a great way to introduce new people to wild game, and this one is always a favorite. It starts with a thin slice of baguette that has been topped with roasted garlic, melted brie cheese, and a thin slice of pan-seared venison backstrap. Finish it with a spoonful of flavorful Parmesan cream pan sauce for easy-to-serve-and-eat canapes.

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The combo of pan-seared venison backstrap, melted brie, and Parmesan cream sauce makes for a delicious appetizer.

You will need to do a bit of prep cooking for this one to get the roasted garlic. Start with two entire heads. Slice off the pointed top to reveal the tops of the cloves. Place the garlic in a small oven-safe dish or foil boat. Drizzle with olive oil and cover with more foil. Roast at 350 degrees for about an hour or until the garlic is soft and a dark peanut butter color. You can do this a day or two in advance and refrigerate, if needed.

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Start by roasting the garlic until soft.

Season the backstrap well on all sides with salt, pepper, garlic powder, and dried rosemary. Set aside to come to room temperature. Make thin slices of baguette.

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Slice the fresh baguette.

Squeeze the roasted garlic into a small dish, discarding the skins. Use a butter knife to spread a thin layer of garlic on each slice of bread.

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Squeeze out the roasted garlic and spread it over the sliced bread.

Top the roasted garlic with a thin slice of brie cheese. Set aside.

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Top the sliced bread with thin slices of brie.

Heat a large skillet over medium-high heat. Add 2 tablespoons of olive oil. Sear the backstrap for 3-4 minutes per side, rotating so that all surfaces are evenly seared. Once the center reaches 125 degrees, remove the backstrap from the pan and place on a warm plate. Loosely tent with foil to rest. Preheat the oven to 350 degrees.

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Pan-sear the blackstrap to your desired doneness.

Reduce heat on pan to medium. Add white wine and bring to a boil, scraping the pan to deglaze and loosen any stuck-on bits. Once the wine has reduced by about half, add the heavy cream, Worcestershire sauce, and butter.

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Make the pan sauce after searing the backstrap.

Turn off the heat and stir in the Parmesan cheese. Check for seasoning, adding salt and pepper if needed.

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Add the Parmesan cheese to the sauce and stir in to melt.

Put the bread in the oven for 4-6 minutes or until the brie is hot and bubbly. While the cheese melts, slice the rested backstrap thinly, against the grain for tenderness.

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Slice the rested backstrap thinly.

Remove the crostini from the oven and top each slice with a piece of backstrap. Spoon over a bit of the sauce and serve warm.


1 venison backstrap roast or tenderloin, about 1 pound, seasoned well with salt, pepper, garlic powder, and dried rosemary

1 baguette, sliced and toasted

2 heads garlic, roasted

8 ounces brie cheese

2 tablespoons olive oil

Salt and pepper to taste


¾ cup white wine

1 cup heavy cream

1 tablespoon Worcestershire sauce

2 tablespoons butter, cut into small cubes

1/2 cup grated Parmesan cheese

1 tablespoon fresh thyme, for garnish

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