| We hope you enjoy your visit to Ontario Trophy Fishing! There is a direct link with Ontario Trophy Trophy Bucks within this forum. You're currently viewing our forum as a guest. Registration is simple, fast, and completely free! If you enjoy the outdoors, especially fishing come on and say hi to the gang! Join our community! If you're already an OTF member please log in to your account to access all of our features: |
| Seared Venison Steak and Brie Sandwiches; Recipe | |
|---|---|
| Topic Started: Jan 16 2009, 03:09 PM (32 Views) | |
| Final | Jan 16 2009, 03:09 PM Post #1 |
Salvelinus namaycush
|
This simple but decadent entr'ee will please most palates. 2 tsp olive oil 1/2 tsp course salt 1/2 tsp fresh cracked black pepper 1 clove finely minced garlic 2 , 8 oz venison loin or back strap steaks[ should be a tender cut] 1 tblsp butter 2 large onions peeled and sliced 2 tbsp fresh chopped thyme 1 tbsp balsalmic vinegar 6 ciabatta buns 2 tbsp grainy dijon mustard 8 oz chilled brie cut into 1/4" slices 6 cups loosly packed arugula in a small bowl whisk together oil,salt,pepper and garlic. Rub steaks all over with mixture and leave out at room temp[no warmer than 20 c] for 30 mins meanwhile in a large heavy skillet melt butter over med hi heat. Add onions and thyme, cook until onions are golden, [about 10 mins] reduce heat to low, cover and cook stiring occasionaly until onions areextremely soft and creamy. [ about 15 mins] stir in vinegar and remove from heat. meanwhile heat an oven proof skillet over med hi heat. When pan is hot remove from oven add steaks and sear on both sides until well browned.[about 2 mins per side] place pan back in oven and cook until desired doneness.[about 5 mins formed rare] remove from oven, tent with foil, let rest about 10 mins then slice thinly. Cut buns then spread mustard on top and bottom of buns add steak to bottom,top with onions, arugalaand brie, place top of bun on and cut in half. it is now ready to enjoy. "side note" if you like wine a Rocca Delle Macie Chianti Classico goes extremely well with this dish. |
 |
 
|
| 1 user reading this topic (1 Guest and 0 Anonymous) | |
| « Previous Topic · Recipes · Next Topic » |
6:01 AM Nov 25
