Fresh is the word to best describe this dish. The bright flavors of the vegetables and herbs of summer pair beautifully with the venison topped with a fresh egg.
Oftentimes, I hear complaints that the roast is dry and tough and that the only way to cook it is to use the braising method. Although this does work well with this cut of meat, there are other techniques that produce flavorful, tender meat.
In this recipe, I slice the hindquarter roast horizontally, which gives more surface area to apply seasonings and spices to the venison. Also, I slightly pound the meat with a meat mallet to break down some of the muscle fiber and connective tissue that further tenderizes the meat. This technique may also be used to create excellent meat for fajitas or to top salads.
My family loves to eat this meal for Saturday brunch or a "breakfast dinner." The herbs add an abundance of flavor, but if you do not have them on hand, make this dish with what you do have. Always try to use the freshest ingredients; the result will be fabulous food every time!
- 1/4 cup rosemary
- 1/4 cup thyme
- 1/2 cup olive oil
- 3 cloves garlic
- 1 1/2 pounds venison hindquarter roast, sliced in half horizontally
- 4 tablespoons olive oil, extra for browning
- 1 Vidalia onion, chopped
- 2 cloves of garlic
- 1 pound tomatoes, peeled or canned with their juices
- 1 tbsp 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 the venison liberally with salt and pepper. Heat 2 tablespoons olive oil in a medium-sized skillet over medium-high heat until skillet is almost smoking and oil is simmering. 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 sauce pan 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 1/4 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 and serve immediately.