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Easy Crescent Roll Venison Bites with Brie and Finely Chopped Pistachio

Recipe by: Jonanthan Bowman

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.


-½ lb.Venison backstrap
1 tablespoonButter or olive oil
.25 teaspoonAllspice (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

  1. Preheat the oven to 350 (or whatever temperature the rolls label directs).
  2. Using any tender cut of venison, (I used a backstrap) thinly slice it into roughly 1″ x 1″ bites.
  3. Season the meat with salt, pepper, and (optional) allspice.
  4. While the oven is preheating, get your cast iron pan screaming hot and add butter or oil (on high for most stoves/grills).
  5. 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.
  6. Remove the meat and let it cool for a couple of minutes.
  7. 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.
  8. Add a slice of Brie cheese to the meat (I also tried cheddar without adding pistachios and it was very good as well).
  9. Add a sprinkling of the chopped pistachios.
  10. Roll everything into a nice bundle and pop in the oven on a cookie sheet with parchment paper.
  11. As soon as the rolls are done, remove them from the oven and top with a few thinly sliced green onions.