Enjoy our wildly delicious take on classic bruschetta.
Equipment
- Aluminum foil or parchment paper
- Cookie sheet
- Basting brush
Ingredients
Venison Steak and Bruschetta Bread
- 1 medium venison filet (backstrap)
- 1 tbsp Mediterranean seasoning or Garlic Salt and Pepper (Greek Freak by Spiceology)
- 3 tbsp olive oil
- 1 loaf French baguette bread
Bruschetta Toppings
- 4 tbsp date and fig chutney or herbed cream cheese (Mrs. Bridges preferred)
- 4 ounces crumbled feta cheese
- 2 tbsp balsamic vinegar or balsamic vinegar glaze
- 10-12 leaves spinach, Boston bibb, or arugula
- ¼ tsp sea salt
- ¼ tsp pepper
- 2 ounces shredded parmesan cheese
Instructions
- Pre-heat oven to 350°
- Coat venison filet with olive oil and Mediterranean seasoning 30 minutes prior to cooking.
- Using a pre-heated grill or cast-iron skillet, sear venison filet 5 minutes per side to a medium temperature (135℉). Allow meat to rest for 5 minutes before slicing.
- Slice baguette at an angle into ½ inch thick slices. Arrange the slices on a baking sheet, brush with olive oil, and bake for 5-8 minutes or just until slightly crisp.
- Spread chutney or herbed cream cheese on each bruschetta.
- Top with feta and preferred greens.
- Using a very sharp chef’s knife or electric knife, cut the filet into very thin strips. Arrange 2-3 pieces of venison on each slice of bread.
- Drizzle with the balsamic glaze, olive oil, salt and pepper to taste. Top with Parmesan cheese.
- Pour yourself a glass of red wine and enjoy!
Notes
If you do not wish to purchase Greek Freak seasoning, then search the web for a Greek seasoning recipe or buy another brand.