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Venison Bruschetta with Sweetened Cranberries and Sage Leaf

Ingredients

Spread

Caraway beer mustard

1 teaspoon toasted  caraway seeds

1/2  cup dark beer

1/2  cup cider vinegar

1/4  cup brown mustard  seeds

1/4  cup yellow mustard seeds

1/4  teaspoon salt

Preparation

Toast caraway seeds in a small sauté pan till they just start to brown. Remove from heat. Add toasted caraway seeds to beer, vinegar, salt and mustard seeds and seal tightly. Let sit at room temp for two days. After two days, blend the mustard with a stick blender or food processor till desired consistency. Mustard will last for three months.

Note: You MUST soak the mustard seeds in the beer for two days before you can blend the mixture. Also this recipe has a spicy kick to it, so a little goes a long way. Over time the mustard loses heat.

Garnish

Cranberries: In a saucepan, cook 1 cup of frozen cranberries with 3 tablespoons of sugar just till the berries are warmed through and slightly sweet.

Sage leaves: Fry the sage leaves in oil until slightly crisp. Dry with a paper towel.

Bread: Cut French baguette on a bias about V inch thick. Brush lightly with oil and toast in a 375-degree oven.

Venison sausage: About 1 pound per baguette. Slice on a bias V inch thick. Source at local butchers who have their own smokehouses or find online. If you are up for making your own venison sausage, find Jordan’s sausage recipe at mynorth.com/appetizer2012.

Assembly: Spread a thin layer of mustard over the bread, add the sausage and then a few cranberries on top. Lastly, position the sage leaf.