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