Bruschetta with Venison
Bruschetta is a great way to use up all kinds of leftover vegetables, meats, and cheeses and make delicious hors d'oeuvres at the same time.
- 1 pound venison roast
- 1/4 cup olive oil plus extra for brushing bread
- 2 red bell peppers seeded and cut into thin strips
- 2 yellow bell peppers seeded and cut into thin strips
- 1 teaspoon lemon juice
- 2 tablespoons drained capers
- 1/4 cup julienned fresh basil leaves
- kosher salt and freshly ground black pepper
- 2 loaves long Baguettes sliced 1/2-inch thick
- 4 to 5 ounces creamy blue cheese at room temperature
Cut venison into 2-inch cubes. Salt and pepper. Sear venison in a very hot cast iron skillet. Brown for approximately 30 seconds on each side.
Place venison in 350-degree oven, for 4 to 5 minutes or until medium rare. Let rest.
Heat olive oil over medium-high heat in a large skillet. Add all the peppers and sauté for 12 to 15 minutes, stirring occasionally until tender. Stir in the capers, basil, and lemon juice, sprinkle with salt and pepper and set aside.
Arrange the bread slices in rows on sheet pans. Brush each slice lightly with olive oil and toast for 7 to 10 minutes.
Thinly slice the venison.
Top each toast with a spoonful of pepper mixture and two slices of venison. Dot each one with blue cheese. Return to oven for two minutes to melt the blue cheese. Sprinkle with salt and serve warm.