Venison and apple chutney croûtes with Czech beer

Venison and apple chutney croûtes with Czech beer on Flickr by beFOODled.

Here's a recipe for venison and apple chutney croûtes, one of the appetizers Peanut Butter and Jelly served at the Gastronati's food and drink pairing night. At first, they considered topping it with a sauce, but then Jelly decided on a chutney instead. It was my favourite taste of the evening, all dressed up with a peppery arugula leaf on top and served with a Czech beer.

Venison with Apple Chutney
Serves six

Peanut Butter and Jelly bought the venison at Sasloves, a specialty butcher shop in Ottawa.

Apple Chutney

2-3 tart apples, peeled, cored and finely chopped
1/8 yellow onion, quartered
1-inch piece of fresh ginger root, peeled
2 Tbsp and 1.25 tsp white wine vinegar

1 Tbsp and 1/2 tsp white sugar
1 Tbsp and 1/2 tsp brown sugar
1/8 tsp cinnamon
1/8 tsp white pepper
1/8 tsp ground cardamom
1/8 tsp ground nutmeg

In a saucepan, mix the apples, onion, ginger, vinegar, white sugar, brown sugar, cinnamon, white pepper, cardamom and nutmeg. Bring to a boil, reduce heat and cover. Simmer 30 minutes, stirring frequently, until the apples are tender. Mix in some water if necessary to keep the ingredients moist. Remove the onion and ginger and store in the refrigerator until ready to serve.

Season the venison with salt and pepper and sear the sides in a frying pan. Remove from the pan, set aside and let the meat rest. Cut the venison into medallions after five to 10 minutes. Serve with the chutney and a piece of arugula on a slice of toasted French baguette.