Texas Parks & Wildlife Magazine   



Venison Sourdough Toast

Courtesy of chef Jesse Morris • www.killerchefs.com


  • 1 venison tenderloin, from the inside cavity close to where the ribs meat the spine
  • ½ tsp salt
  • ¼ tsp black pepper
  • 2 Tbsp butter (Kerrygold preferred)
  • 2 Tbsp olive oil
  • 8 ounces chanterelle mushrooms
  • 8 ounces sun-dried tomatoes
  • ½ cup mayo
  • 4 jalapeños, diced
  • ¼ cup sugar
  • ¼ cup white vinegar
  • Lemon
  • Sourdough bread
  • Jalapeño relish Instructions:

    1. Dice jalapeños. Leave seeds in if you like a spicier relish or remove for a milder relish.

    2. In saucepan add 1/4 cup sugar and 1/4 cup vinegar and diced jalapeños. Bring to a boil, taking care to not overcook the jalapeños to retain the color. Remove from heat and refrigerate.


    1. Fine-chop the sun-dried tomatoes and mix with mayo.

    Venison Tenderloin and Mushrooms Instructions:

    1. Season tenderloin with salt and pepper.

    2. In a sauté pan over medium-high heat, add 2 tablespoons of olive oil. Add tenderloin. Brown all sides.

    3. Add mushrooms and 2 tablespoons butter. Continue to cook, basting tenderloin until internal temperature reaches 125-130 degrees. Remove from pan and let rest for 15 minutes, then slice thinly.

    4. Slice sourdough into 1/4-inch slices and toast in a pan with butter until browned on both sides. Spread mayo mixture on toast. With a small torch sear the mayo mixture; you can also put in the broiler for a minute or two (this is optional but a great touch).

    5. Assemble the toast, rolling slices of tenderloin and alternating venison and mushroom until toast is covered. Spoon some of the relish over the top along with a bit of the juice. Squeeze a small wedge of the lemon over the top and enjoy.


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