Maille Canada

Venison with Herb-Mustard Crust

Venison, a Canadian delicacy, is richly flavoured with Maille à l’Ancienne Old Style Mustard and herbs.

Venison with Herb-Mustard Crust

Ingredients

  • 11½ lb deboned saddle of venison
  • 2-4 Tbsp. olive oil
  • salt
  • pepper
  • 1 sprig rosemary
  • 3 sprigs flat leaf parsley
  • 1 clove garlic, coarsely chopped
  • 2 slices toast, crusts removed and torn into pieces
  • 1 egg
  • 1-2 Tbsp. Maille à l’Ancienne Old Style Mustard
  • 7 oz shallots, peeled and halved
  • 3 Tbsp. sugar
  • ⅓ cup Maille Balsamic Vinegar of Modena
  • ⅔ cup whipping cream
  • 1-2 tbsp Maille Dijon Originale Mustard
  • Rosemary, for garnish
Serves:
4 people
Prep time:
40 min

Preparation

Preheat oven to 350°F. Heat 1-2 Tbsp. olive oil in a skillet; add venison and brown on all sides. Season with salt and pepper.

Stir toast together with rosemary, parsley, garlic, and 1-2 Tbsp. olive oil. Season with salt and pepper. Mix in egg and Maille à l’Ancienne Old Style Mustard. Use mixture to form a crust around the meat, pressing firmly. Roast venison for about 15 minutes.

Meanwhile, melt sugar in a skillet until it turns golden-brown. Stir in shallots. Add Maille Balsamic Vinegar of Modena and ¾ cup water and deglaze. Season with salt and simmer, about 8 minutes. Thin with cream and Maille Dijon Originale Mustard.

Slice venison and serve with shallots and rosemary garnish. Excellent with cranberry-stuffed pears.


Looking for the ideal pairing? Ask our Mustard Sommelier by tweeting him at #AskMaille