Backstrap Crostini with Parmesan Cream Sauce
This simple and delicious appetizer is a great way to serve venison at your next dinner party
- Time: 105 min
- Servings: 8
Source: Realtree Camo
Ingredients
- venison backstrap roast or tenderloin, about 1 pound, seasoned well with salt, p
- baguette, sliced and toasted
- heads garlic, roasted
- ounces brie cheese
- tablespoons olive oil
- Salt and pepper to taste
- SAUCE
- white wine
- heavy cream
- tablespoon Worcestershire sauce
- tablespoons butter, cut into small cubes
- grated Parmesan cheese
- tablespoon fresh thyme, for garnish