Burrata Maple Bourbon Venison Crostinis

These Maple Bourbon Venison Crostinis are a must make for your holidays this year! They are easy to make, packed with flavor and the perfect combo of sweet and savoury.

Every year when holiday season rolls around, I love finding new and delicious ways to incorporate wild game meat into the menu. Of course there are many different main dishes you can make with your venison , but what about appetizers! This is always where people seem to get stuck….and that is why I am here to help.

These Burrata Maple Bourbon Venison Crostinis are the perfect appetizer in every way. They are quick and easy to make, they look beautiful and taste even better. You start with a fresh sourdough baguette. Toast it up with a bit of olive oil and sea salt. It then gets slathered with burrata cheese and topped with a juicy piece of maple bourbon marinaded steak. Then, to tie it all together a little dollop of blackberry jam and fresh rosemary. Juicy, tender and creamy with a hint of sweetness!

What I love about using wild game in this recipe, is that the maple bourbon marinade adds such great flavor to compliment the meat, while also making it enjoyable for those who maybe don’t love the taste of wild game meat. Whether you are serving these for Thanksgiving, Christmas or New Years, I promise everyone with enjoy them.

Tips For Making Maple Bourbon venison Crostinis

1. Ideally you want to allow the meat to sit in the marinade for minimum of 6 hours or over night. This will ensure the flavor has time to get into the meat and give you the best end result when cooked.
2. Because burrata cheese is so wet and soft, you want to assemble these crostinis right before serving to prevent the bread from going soggy. They take almost no time to assemble so this is nice and easy to do last minute.
3. Pick a cut of wild game steak that is tender to eat. This will ensure that it is easy to bite into when eating the crostinis and doesn’t end up pulling the whole piece of steak off! Back strap, or tenderloin are best.

Burrata Maple Bourbon Venison Crostini Ingredients

Sourdough Baguette– You can use store bought or homemade baguettes. If you make sourdough, I highly recommend making homemade sourdough ones.

Venison Steak- As mentioned above back strap or tenderloin are amazing for this recipe. You can use any kind of wild game meat you have in your freezer.

Burrata Cheese– This is a mild, and super creamy cheese similar to mozzarella but creamier.

Blackberry Jam- The combination of the blackberry with the maple bourbon venison is to die for.

Bourbon– Use any kind of bourbon that you like for the marinade.

Maple Syrup– A good quality maple syrup gives you that subtle sweet maple flavor.

Balsamic Vinegar– This cuts the sweetness in the marinade and helps keep the meat tender.

Garlic- Fresh garlic as always over pre minced garlic.

Dijon Mustard– Just a touch goes into the marinade.

Olive Oil– You need a little bit of fat in the marinade. You can use olive oil or avocado oil.

Rosemary– I love the addition of some fresh rosemary garnish on these crostinis for some earthy flavor.

The Steps

1. Start by getting the steak in the marinade, 6-12 hours before you want to cook it.
2. Add the first 8 ingredients (excluding the meat) to a small bowl. Whisk until combined. T
3. hen, place the meat into a large ziploc bag, and pour the marinade over top.
4. Finally, seal the bag and place in the refrigerator.
5. Roughly 6-12 hours later you are ready to make your crostinis.
6. Remove the meat from the fridge 15 minutes before cooking.
7. Slice it into 1 inch thick steaks and heat a cast iron skillet with butter on high.
8. Add the venison steaks to the pan and sear for a couple minutes each side or until internal temp reaches 115F for rare or 130F for medium rare.
9. Remove from the heat and allow to rest while you prep the bread.
10. Next, place the sliced baguette rounds onto a baking sheet. Drizzle with some olive oil and a sprinkle of sea salt.
11. Place these in the oven under broil for a couple minutes, until lightly toasted.
12. Then, slice the steaks fairly thin.
13. Take a toasted piece of baguette and spread some burrata on top. Place a slice of the venison steak on top, add a little dollop of the blackberry jam and finish with a garnish of fresh rosemary.
14. Serve immediately and enjoy!

If you give this recipe a try, leave a comment or recipe review below!

Looking for more delicious Venison recipes to try?

https://cmbarndominium.com/easy-flavourful-caramelized-onion-venison-sausage-rolls/

https://cmbarndominium.com/easy-flavourful-cowboy-butter-steak-pasta/

https://cmbarndominium.com/easy-delicious-maple-venison-sausage-breakfast-sandwich/