Venison Toast with Sage Blueberry Sauce

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Justin Townsend

Editor-in-Chief at Harvesting Nature

Justin (Choctaw) is an avid hunter, angler, and chef whose passions for the outdoors lead him to create Harvesting Nature in 2011. He continues to hunt, fish, and cook all while sharing his experiences with others through film, on podcasts, in print, and with recipes. He also proudly serves in the United States Coast Guard in Key West, FL.

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Latest posts by Justin Townsend (see all)

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This dish should be as regarded by hunters as avocado toast is loved by hipsters and millennials. I know, I know… That’s not nice, but to be fair, I am a millennial, hunter, and I was a hipster, back before it was cool… or maybe I was just myself and the rest of the country finally caught up. Anyway, let’s just focus on the recipe at hand.

I served this recipe as a Hors d’oeuvre for Christmas dinner and it was an instant hit with all the guests so I wanted to pass it along to you all. It is very simply prepared with a complex, warm taste that is comforting and pleasing as you crunch into the toast and seared venison. The sauce is closer to a coulis, but served warm with the addition of sage and cayenne which gives the dish some spice and depth.

Ingredients:

1 lbs Venison Loin (backstrap)

Meat seasoning of choice

4 pieces of grilled bread (with butter like a grilled cheese)

Fresh arugula

1 tbsp butter

4 large garlic cloves, minced

1 tbsp minced fresh sage

1 cup of blueberries

Salt and black pepper to taste

A sprinkle of cayenne pepper

1 tbsp of red wine vinegar

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Preparation:

1. Use grill or cast iron pan to sear the venison backstrap
2. Allow the venison to rest 10 minutes before slicing
3. Bring a medium skillet to medium heat
4. Add butter to pan
5. Add garlic, sage, blueberries, salt, black pepper, cayenne, and red wine vinegar
6. Cook until blueberries soften, approximately 5-10 mins
7. Use a fork or immersion blender to mix and crush berries
8. Top toast with arugula, steak and then sauce