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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.
1 lbs Venison Loin (backstrap)
Meat seasoning of choice
4 pieces of grilled bread (with butter like a grilled cheese)
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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- Use grill or cast iron pan to sear the venison backstrap
- Allow the venison to rest 10 minutes before slicing
- Bring a medium skillet to medium heat
- Add butter to pan
- Add garlic, sage, blueberries, salt, black pepper, cayenne, and red wine vinegar
- Cook until blueberries soften, approximately 5-10 mins
- Use a fork or immersion blender to mix and crush berries
- Top toast with arugula, steak and then sauce