This recipe is so simple you pretty much get the idea from the title. I just used a regular frozen tube of pre-made, refrigerated crescent rolls, and you could use anything similar.
Ingredients
| Amount | Ingredient |
|---|---|
| -½ lb. | Venison backstrap |
| 1 tablespoon | Butter or olive oil |
| Salt | |
| Pepper | |
| .25 teaspoon | Allspice (do not go heavy with this stuff!) |
| 1-2 oz. Triple Creme Brie cheese (many different cheese could be used, have fun with a few varieties) | |
| 10-12 Pistachios (finely chopped) | |
| 1 | Green onions sliced thin (for garnish), optional |
How to Prepare
- Preheat the oven to 350 (or whatever temperature the rolls label directs).
- Using any tender cut of venison, (I used a backstrap) thinly slice it into roughly 1″ x 1″ bites.
- Season the meat with salt, pepper, and (optional) allspice.
- While the oven is preheating, get your cast iron pan screaming hot and add butter or oil (on high for most stoves/grills).
- The goal here is to get a quick sear on both sides of the meat. Because the slices are so thin, and it is going to be in the oven for 10-15 minutes, you have to have a very hot pan and be timely. Add the venison and sear it for 10-20 seconds on each side.
- Remove the meat and let it cool for a couple of minutes.
- Spread out the crescent rolls and add a bite of the steak. My rolls were too big for just one bite, so I cut up the rolls in halves and thirds.
- Add a slice of Brie cheese to the meat (I also tried cheddar without adding pistachios and it was very good as well).
- Add a sprinkling of the chopped pistachios.
- Roll everything into a nice bundle and pop in the oven on a cookie sheet with parchment paper.
- As soon as the rolls are done, remove them from the oven and top with a few thinly sliced green onions.