Adapted from a recipe graciously provided by Cervena farmer Karen Oliver.
- 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
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.
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.
Remove the venison from the pan and let it rest, loosely covered, for twenty minutes before slicing thinly.
While the venison is resting, slice the rye bread and toast it. Cut however you wish (points, circles, etc).
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.