Venison Breast or Brisket with Mustard and Breadcrumbs
French style pressed venison breast with mustard and breadcrumbs.
Makes enough to feed 4-8 people as an appetizer, depending on the size of the breast
Course: Appetizer, Main Course
Cuisine: American, French
Kosher salt and fresh ground black pepper
Dijon mustardI used homemade but thats another post
1tablespoonfresh chopped thyme
1dried bay leaf
Cooking oil or lard
1/4cupeach: small diced carrotonion and celery (optional)
Season the breast liberally with salt and pepper, then rub with the garlic and thyme and allow to marinate in the fridge, preferably overnight, but a couple hours will do.
Preheat the oven to 250.
If the breast is too large to fit in a pan, carefully cut in half with a cleaver. Trim the venison breast of as much fat as you can with a sharp paring knife, it doesn't have to be perfect. Put the venison breast, vegetables, bay and 3 cups of water in a baking dish, then cover with foil. Bake for 1.5 hours, or until the meat is fork tender. Remove the pan from the oven and cool until you can handle them.
Carefully remove the bones and any sinewy tissue you wouldn't want to chew on. It's important to keep the breast as whole as possible. Wrap the breast tightly in plastic, then put in a pan, put a weight like a brick wrapped in foil or another heavy pan like cast iron on top, and refrigerate until chilled. If it's fall or winter, and 30ish degrees outside, you might do this in an unheated garage or another similar cold place to avoid annoying your significant other by hogging fridge space.
When the breasts are chilled and compact, set up a station with a bowl of flour, egg, and breadcrumbs. Remove the breasts from the fridge and cut into bite-sized squares or triangles, then dip, using a wet hand and a dry hand, in the flour, egg, and finally breadcrumbs. Bake, grill, or saute the breast pieces. The breaded breast can also be frozen at this point and cooked straight from the freezer in the oven.