Venison steak and eggs with chimichurri and a frico-style hash brown
ByronTalbott · ♥ 373 likes · 6.9K views · 6 min video
Read about whole eggs in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2 whole potatoes
- 4 tbsp white cheddar
- 3 tbsp parsley
- 1 tbsp fresh oregano
- 1 tbsp red and green spicy chili peppers
- 1 cloves garlic
- ¼ cup olive oil
- 3 tbsp butter
- 2–3 sprigs rosemary
- 2–3 sprigs thyme
- 3–4 sprigs fresh oregano
- 14-day aged venison leg medallions
Pat the medallions dry and leave on the counter 20 to 30 minutes to take the chill off.
- oil
- butter
- salt
- black pepper
In a pan over medium heat with a splash of oil and a few knobs of butter, season the base with salt and pepper, add a thick layer of potato, grate in white cheddar, add oregano and another layer of potato. Cook a few minutes until golden brown, then flip.
- chives
- 1 whole lemon
- vinegar or lemon juice
Chimichurri: finely chop parsley, chili peppers, oregano and chives into a small bowl; grate in garlic and lemon zest, season with salt and pepper, add olive oil and finish with a little vinegar or lemon juice. Mix.
- kosher salt
- crushed black, green and red peppercorns
Season the medallions generously with kosher salt and crushed peppercorns; sear in a little oil over medium-high heat until lightly golden.
- garlic
Add butter, garlic, rosemary, thyme and oregano; pan roast and baste until well crusted, about seven minutes total, to medium to medium rare.
- vine ripe garden tomatoes
Char the tomatoes with a torch and finish with olive oil, salt and black pepper.
- 2 whole eggs
Fry two eggs until the whites are set and the yolks still sunny; rest them beside the drippings.
Plate the hash brown as a base, top with the eggs, venison slices around them, spoonfuls of chimichurri and the charred tomatoes.