Open-Faced Bagel with Venison (Recipe)

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Permitted use provided by: JulieGolob.com

Several friends have encouraged me to share dishes I have made with venison. Let’s face it, it’s not something you often see in your typical cookbook. I don’t profess to be a chef by any means, but I do enjoy finding new ways to make the meat in the freezer even more delicious.

I got this idea from my husband who has made me a toasted bagel with sharp cheddar and avocado for breakfast on special occasions. It’s one of our favorite morning meals. Here’s a version that can be served as breakfast, brunch, lunch or dinner. This dish is also very simple. Venison is high in protein and therefore you want to cook it hot, fast and not well-done to avoid becoming tough. Chops and steaks work well for this recipe.

Open-Faced Bagel with Venison

Ingredients:

• 2 bagels
• 1/2 round of gouda
• 1 avocado
• 1/2 cup bean sprouts
• 3 cloves minced garlic
• 4 venison chops
• 2 tablespoons of olive oil
• 1/2 teaspoon Old Bay Garlic & Herb

Instructions:

http://www.juliegolob.com/open-faced-bagel-with-venison

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