Backstrap Bruschetta

This unique twist on bruschetta uses tender venison backstrap as the "bread," creating a bite-sized, savory appetizer that showcases the rich flavor of the venison. By searing the backstrap to a perfect medium-rare and topping it with a fresh tomato-basil mixture, this dish becomes an impressive and delicious way to serve game meat.

Ingredients

• Venison Backstrap: 1 piece (about 1-1.5 pounds)

• Olive Oil: 2 tbsp, divided

• Salt and Black Pepper: to taste

• Garlic Powder: 1 tsp

• Cherry or Roma Tomatoes: 1 cup, diced

• Fresh Basil: ¼ cup, chopped

• Garlic: 1 clove, minced

• Balsamic Vinegar: 1 tbsp

• Parmesan Cheese: for garnish (optional)

• Fresh Parsley or Basil Leaves: for garnish

Instructions

1. Season the Backstrap

   • Pat the venison backstrap dry with paper towels. Rub it with 1 tablespoon of olive oil, then season generously with salt, black pepper, and garlic powder, pressing the seasoning into the meat.

2. Sear the Backstrap

   • Heat a cast iron skillet or heavy-bottomed pan over high heat until it’s very hot. Add the remaining 1 tablespoon of olive oil.

   • Place the backstrap in the skillet and sear each side for 1-2 minutes until a rich, brown crust forms on all sides. Aim for an internal temperature of 130°F for medium-rare.

   • Remove the backstrap from the skillet and let it rest on a cutting board for 5-10 minutes to allow the juices to redistribute.

3. Prepare the Bruschetta Topping

   • In a bowl, combine the diced tomatoes, chopped basil, minced garlic, and balsamic vinegar. Drizzle with a bit of olive oil and season with salt and pepper to taste. Stir to combine and set aside.

4. Slice the Backstrap

   • After resting, slice the backstrap against the grain into ½-inch thick medallions. Each medallion will act as a “base” for the bruschetta topping.

5. Assemble the Backstrap Bruschetta

   • Arrange the venison medallions on a serving platter. Spoon a small amount of the tomato-basil mixture onto each medallion.

   • Optionally, top each bruschetta with a few shavings of Parmesan cheese and garnish with fresh parsley or basil leaves for extra color and flavor.

6. Serve and Enjoy

   • Serve immediately as a warm appetizer. The combination of tender venison and fresh bruschetta topping is best enjoyed fresh for optimal flavor and texture.

Tips

• For Extra Flavor: Marinate the backstrap in a mixture of olive oil, balsamic vinegar, and herbs for an hour before searing.

• Cheese Options: Goat cheese or a small dollop of ricotta can be added for creaminess.

• Make It a Meal: Serve alongside a simple arugula salad with balsamic dressing for a complete meal.

This Backstrap Bruschetta is a refined yet rustic appetizer that beautifully showcases the flavor of venison in an elegant, bite-sized dish.

Enjoy!