Video and written recipe by Chef Ara Zada
Cumin-crusted venison crostini with pepper sauce and garlic labne is an elegant bite that’s equal parts smoky, tangy, and rich. How many of these would you eat?
Pepper sauce:
- 1/4 cup pepper paste
- 1 garlic clove minced
- 1/2 tsp cumin
- 1/2 tsp coriander
- 1/2 lemon juice
- 1 Tb olive oil
- Salt and pepper to taste
Garlic labne:
- 1/4 cup labne
- 1 garlic clove minced
- 1 tsp olive oil
- Salt and pepper to taste
- 1/2 Ib venison loin:
- 2 tsp cumin
- 1 tsp coriander
- Salt and pepper
In a heavy-bottom pan, add a little oil.
Sear venison all over until internal temp is 110F. Add sliced baguette to pan to get toasted.
Assembly:
- Baguette
- Pepper sauce
- Sliced venison
- Labne sauce
