Eggs Benedict is one of those classic breakfast or brunch recipes that everyone seems to love. Normally made with poached eggs and Canadian bacon or ham served on a toasted English muffin then topped with hollandaise sauce, we like to Timber2Table the dish up a bit by substituting fried venison backstrap instead of the Canadian bacon or ham.
To make the backstrap nice and tender, we pound the steaks thin with a meat mallet before dredging them in flour seasoned with salt, pepper and Cajun seasoning for just a bit of spice.
Don’t be afraid of the hollandaise sauce, just take your time and build it in a double boiler or a glass or metal bowl rested over a pan with an inch or so of boiling water. If the sauce starts to separate on you, just pull it from the heat and add a drop or two of cold water then continue to whisk until it comes back together.
2 pounds venison backstrap
cut into 8 equal slices
2 cups flour
2 tablespoons Cajun Seasoning
1 tablespoon salt
1 tablespoon black pepper
8 large eggs
4 English muffins split and toasted
4 large egg yolks
2 tablespoons water
2 tablespoons lemon juice
3/4 cup butter melted
Dash white pepper
Egg poaching liquid
2 quarts water
2 tablespoons white vinegar
½ teaspoon kosher salt
Start by splitting and toasting four English muffins and slicing the backstrap into eight relatively equal slices.
Start by pounding the backstrap medallions flat with a meat mallet. Mix the flour, salt, pepper, and Cajun seasoning. Dredge the backstrap in the seasoned flour.
Heat ¼ inch of vegetable oil or lard in a cast-iron skillet over medium-heat. Fry the backstrap 3 to 4 minutes per side until golden brown. Move the fried backstrap to a warm platter and cover with foil.
Make the sauce by whisking egg yolks, water and lemon juice until blended. Cook on a double boiler or in a bowl over boiling water until the mixture is just thick enough to coat a metal spoon and temperature reaches 160°, whisking constantly. Remove from heat. Very slowly drizzle in warm melted butter, whisking constantly. Whisk in the white pepper. Transfer to a small bowl if necessary. Place the bowl into a larger bowl of warm water to keep the sauce warm, stirring occasionally, until ready to serve, up to 30 minutes.
To poach the eggs, in a straight-sided shallow pan over medium heat, pour in the water, vinegar and salt. Bring the mixture to a heavy simmer and reduce the heat to hold it there. Break each egg into a shallow bowl and gently slide them one at a time into the simmering water. Repeat the process three times so that four eggs are in the pan. Cook 2-3 minutes until the whites are set and the yolk starts to just thicken. Gently remove the eggs to a warm plate with a slotted spoon. Repeat the process with the remaining four eggs.
To assemble the Eggs Benedict, start with a toasted half of an English muffin. Top with fried venison. Gently top the venison with a poached egg, then spoon over hollandaise sauce. Sprinkle over a pinch of smoked paprika to finish.
There’s work to do after the trigger is pulled, but the cleaning and the cooking can be fun as the hunt itself. Timber 2 Table is where Realtree’s experts will teach you to skin a squirrel in 1 minute, cape a buck for the wall, grill a delectable wild turkey popper and so much more.