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Smoked venison crostini with mint salsa

  • Makes 18
Smoked venison crostini with mint salsa


  • French stick, cut into 18x 1cm rounds
  • 1 small clove garlic, crushed and peeled
  • 2 cups mint leaves
  • ½ cup parsley sprigs
  • 4-5 tablespoons olive oil
  • ¼ teaspoon sugar
  • ¼ teaspoon salt
  • ¼ teaspoon white pepper
  • 1 hard boiled egg
  • 100 gram packet smoked venison slices


  1. Dry the crostini rounds out in the oven until crisp (you can grill or toast these instead).
  2. In a food processor or blender process the garlic, mint and parsley until chopped. Gradually add in 4 tablespoons of olive oil and process until well mixed.
  3. Add peeled boiled egg and the remaining 1 teaspoon olive oil and process until smooth.
  4. Drizzle a small amount of olive oil over each crostini and spread a little mint salsa on top. Arrange a slice of smoked venison on top of the mint salsa and garnish with mint and lemon rind if you wish. Serve at room temperature.

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