Try This Mouth-Watering Western Venison Open-Faced Sandwich

It’s tough to beat a fried egg on a hamburger, but adding one to a venison sandwich takes it to another level!

This is one of our favorite things from Stacy Harris, author of Happy Healthy Family, a delicious Western Venison Open-Faced Sandwich topped with a fried egg. If you haven’t tried a sandwich or burger with an egg, don’t turn up your nose. It’s very good. This would be great for chowing down after a morning hunt while watching a football game or relaxing at deer camp at night.

This recipe serves six, so gather some hungry folks and enjoy.

Marinade ingredients

  • ¼ cup Rosemary
  • ¼ cup Thyme
  • ½ cup olive oil
  • 3 cloves garlic

Venison ingredients

  • 1½ pounds venison hindquarter roast, sliced in half horizontally
  • 4 tablespoons olive oil, extra for browning
  • 1 Vidalia onion, chopped
  • 2 cloves of garlic
  • 1pound tomatoes, peeled and chopped, or canned with their juices
  • 1 tablespoon tomato paste
  • 3 tablespoons fresh basil, chopped
  • Kosher salt
  • Freshly ground pepper
  • 4 eggs
  • 4 slices of artisan bread, cut 1/2 inch thick toasted or grilled
  • 6 tablespoons butter
  • 4 tablespoons Parmesan Reggiano cheese
  • 1/4 cup parsley

1. For marinade, mix rosemary, thyme, olive oil, garlic and venison in a zip top bag and refrigerate 4 hours.

2.  Remove venison from refrigerator and pound each half to 3/4 inch thick. Season venison liberally with salt and pepper.  Heat 2 tablespoons of olive oil in a medium-size skillet over medium-high heat until skillet is almost smoking and oil is shimmering. Place venison in skillet for about 4 minutes on the first side, then turn over and cook for 3 to 4 minutes. Transfer to cooling rack and allow to rest.

3.  Meanwhile, heat 2 tablespoons of oil in a medium-sized saucepan over medium-high heat.  Add onions and garlic and stir for 30 seconds. Add tomatoes, tomato paste, basil, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Bring mixture to a boil, then reduce it to a simmer for about 15 minutes.

4.  Half each piece of toast on the bias and drizzle with olive oil. Place toast on the plates.

5.  Slice venison against the grain and distribute equally over the toast. Spoon about ¼-cup of the tomato mixture over the venison.

6.  Heat 2 tablespoons of olive oil in a non-stick skillet over medium heat. Add 3 eggs at one time to the pan. Cover and cook at medium to medium-low heat for 2-3 minutes or until whites are set, but yolk is still soft. Gently remove the eggs from the skillet and place over the tomatoes. Repeat with remaining eggs.

7.  Sprinkle 1 tablespoon of Parmesan Reggiano cheese over the egg. Garnish with parsley then serve immediately.

THINKING ABOUT CHRISTMAS YET?

We’re not trying to rush anything because when Christmas arrives, that means half the deer season is over in the Southeast and all you folks up north are freezing your brats off waiting on summer.

But a glance at the calendar says Christmas is about a dozen weeks away. That means you have plenty of time to buy your presents now, get them shipped and get them scuttled away so you can forget where you hid them. Not that we haven’t done that before.

Happy Healthy Family will make fantastic gift for your spouse, girlfriend, office assistant or anyone you know who enjoys cooking wild game and great food. The author, Stacy Harris, has a house full of outdoors-loving kids and is married to a diehard deer hunter, so they get their fill of venison, turkey, waterfowl, fish and small game. Harris has some fantastic recipes in Happy Healthy Family that work throughout the year; you don’t have to eat soup just in winter, of course, and after trying her easy venison vegetable soup, you’ll want it in summer with a slice of buttered cornbread and some little green onions. Trust us.

Check ‘em out and don’t wait to shop!

- Alan Clemons, Southern Managing Editor

For more great recipes, tips and stories from Stacy Harris, visit her great website, Game & Garden, at www.GameandGarden.com

 

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