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Eggs Benedict with Venison Tenderloin, Pepper Maple Bacon, and Arugula
Prep time: 30 minutes
Inactive Prep time: 2 hours, plus 8 hours
Cook time: 45 minutes
6 English muffins, recipe follows
6 poached eggs, recipe follows
Hollandaise sauce, recipe follows
1 lb uncured, thick-cut pastured bacon, cut in half
1 tbsp maple syrup
Sea salt and freshly cracked black pepper, to taste
3 cups milk
Venison tenderloin, cut into 1/2” medallions
3 cups Arugula
One bunch chives
2 1/3 cups bread flour
1 tbsp sugar
1 tbsp instant yeast
1 1/2 tbsp butter, room temperature
1 egg, lightly beaten
3/4 cup milk, at room temperature
Corn meal or semolina, for dusting
Combine dry ingredients in a large bowl. Add butter, egg, and milk and mix well until a soft dough is formed. Knead for 5-10 minutes, until the dough is smooth and shiny. Place the dough in an oiled bowl and cover with a tea towel. Let dough rise until doubled in size, 1-2 hours.
Gently punch dough down and divide into 6 rounds. Flatten your rounds until they are disks about 3” in diameter. Let your muffins rest for 20 minutes on your cast-iron griddle or frying pan that has been sprinkled with corn meal or semolina flour. Cook muffins over low heat until their exterior is golden and their interior is cooked through (registers about 200°F on an instant read thermometer).
6 pastured eggs
1/2 tsp salt
Place 4 custard cups, or an egg poacher in a deep sauté pan. Add water so that it covers the cups by 1/4”, followed by a splash of vinegar and salt. Heat the water until it just begins to boil. Crack your eggs, one by one, into a small bowl and add them to the custard cups one at a time. Cook for about 3-4 minutes, until the white of the egg is mostly set, but the yolk remains runny. Remove finished eggs with a slotted spoon and repeat with additional eggs.
4 egg yolks of pastured eggs
1/4 tsp salt
1/8 tsp cayenne
1/2 cup butter, melted and cooled to room temperature
1 tbsp lemon juice
1 tbsp water (optional)
Add about an inch of water to a sauce pan and heat on low until simmering.Place a ceramic bowl over simmering water. Whisk yolks, salt, and cayenne together in the ceramic bowl and cook over low heat for one minute. Slowly add melted butter, whisking continuously, until a smooth sauce is formed. Add lemon juice and cook another 1-2 minutes, whisking occasionally. Add water if sauce is too thick.
For Eggs Benedict:
Submerge venison in milk and refrigerate overnight.
In a large sauté pan, add bacon strips that have been seasoned liberally with salt and pepper. Cook until crisp, about 5-7 minutes per side. Drizzle bacon with maple syrup while bacon is still hot. Reserve on a plate lined with paper towels.
Remove venison from milk, rinse with cool water, and pat dry with paper towels. Heat bacon drippings over medium heat. Pound venison with a meat tenderizer until 1/4” thick. Season venison medallions liberally with salt and pepper. Add venison to pan and cook to medium rare, about 5 minutes on each side.
Cut English muffins in half and apply butter to inside of each half. Broil on low for 2-3 minutes, until golden.
To assemble eggs Benedict: Place 1/2 cup arugula on an English muffin half. Add venison filet, two slices of bacon, poached egg, and top with two tbsp hollandaise sauce. Finish with cayenne and chopped chives. Repeat with remaining ingredients and serve immediately.