Recipe: Venison Crostini with Smoky Berry-Spice Chimichurri

This venison crostini is more than a recipe, it’s a celebration of the hunt and the flavors it provides. Tender venison, seared to perfection, is paired with creamy, herb-rich Boursin cheese and served on crisp, golden baguette slices. Fresh herbs or creative garnishes add brightness to the rich bite, making each piece a perfect balance of texture and taste. Whether enjoyed as an appetizer or centerpiece for a special meal, it’s a simple yet elegant way to showcase the quality and care that goes into harvesting your own wild game.

Use the tenderloin, backstrap, top sirloin or even center rounds to make this recipe.

Ingredients

For the Chimichurri

• 1 bunch flat-leaf parsley, chopped
• ½ bunch cilantro, chopped
• 6 cloves garlic, chopped
• ½ onion, chopped
• Zest and juice of 1 lime
• 1 Tbsp fresh oregano (or 1 tsp dried)
• ½ tsp ground cumin
• ¼ tsp ground coriander
• ¼ tsp smoked paprika
• 1 small red chili, seeded and diced (optional for heat)
• 2 Tbsp finely chopped dried cranberries or Saskatoon berries
• ¼ cup red wine vinegar
• 1 tsp kosher salt
• ½ tsp fresh ground black pepper
• ⅔ cup extra-virgin olive oil

For the Steaks and Crostini

• 1½ to 2 lbs. venison steaks (backstrap or tenderloin preferred)
• 1 Tbsp olive oil
• Salt and pepper to taste
• 1 baguette, sliced ½ inch diagonally
• 4 ozs. Boursin cheese, room temperature

Directions

1. Make the Chimichurri
   Add all ingredients except the olive oil to a food processor. Pulse until finely minced but not pureed. Stir in olive oil by hand or pulse just enough to combine. Set aside half for serving and use the other half for marinating. Let the sauce rest at room temperature for at least 15 minutes before use.
2. Marinate the Venison
   Pat the steaks dry and season lightly with salt and pepper. Place them in a shallow dish or resealable bag and coat with half of the chimichurri. Marinate in the refrigerator for 1–2 hours, turning once for even coverage. Remove from the fridge 30 minutes before cooking to bring the meat closer to room temperature.
3. Grill the Steaks
   Preheat your grill to medium-high heat. Brush the grates with oil. Remove steaks from the marinade, letting excess drip off. Grill for 3–4 minutes per side for medium-rare, adjusting based on thickness. Avoid overcooking to keep the meat tender and juicy.
4. Rest and Slice
   Transfer steaks to a cutting board, tent loosely with foil, and rest for 5–7 minutes. Slice thinly against the grain.
5. Serve
   Toast the slices of baguette and spread a layer of Boursin cheese across the surface. Top each piece with a slice of meat. Arrange slices on a platter, spoon over the reserved fresh chimichurri, and serve immediately.