Venison Crostini

1: Cut the French baguette diagonally, spread garlic butter, and toast it.

2: For the onion jam, cut two yellow onions thinly and add to a pan with 2 tablespoons of butter and olive oil over medium heat. Stir frequently until onions are translucent, about 10-15 minutes.

3: Add 1/4 cup of dried cranberries, 1/2 cup of light brown sugar, balsamic vinegar, and a few dashes of salt. Stir on medium low heat for 30 minutes until it reduces to a jam-like consistency.

4: Let the onion jam cool down to room temperature.

5: For the horseradish sauce, mix together 1/2 cup of sour cream, 3 tablespoons of prepared horseradish, and black pepper.

6: Cook the venison or beef to your preferred doneness.

7: Assemble the crostinis by adding a layer of onion jam, a slice of venison, and a dollop of horseradish sauce. Finish with chives.