Venison Toast with Sage Blueberry Sauce

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)

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


  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

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