Saturday, January 30, 2010

Grilled Venison Panini with Mango Chutney and Goat Brie

I often like to say that "food is my favorite meal of the day!" And when it comes to dining on good game meats, I don't discriminate between breakfast, lunch or dinner. 

Today's recipe is for a great hot sandwich that's super easy to prepare and extremely tasty. I recommend serving this sandwich with a side of fresh potato salad made with lots of relish!

Grilled Venison Panini with Mango Chutney and Goat Brie
Ingredients:
Venison back strap, thinly sliced
Salt and pepper, to taste
1 Tbl. Italian seasonings
2 Tbls. Olive oil
4 slices fresh baked bread, your choice
Mango chutney
Goat brie

Directions:
Mix Italian seasoning and olive oil together and coat one side of bread, all four slices. Let stand for about 10 minutes. 

Sprinkle venison slices with salt and pepper and cook for a few minutes on your George Foreman Grill. Make sure you keep them a little pink on the inside. 

With oil-coated sides out, assemble your sandwich with a thin spread of mango chutney, cooked venison slices and slices of goat brie. Spray your George Foreman Grill with non-stick spray and place sandwiches on griddle, pressing sandwiches firmly and cooking about 1-2 minutes on medium heat, long enough to make bread crispy. Serve hot with a tasty side item and beverage (like a tall glass of Guinness Extra Stout).


2 comments:

  1. Sounds and looks really good. I bet the mango chutney in this just makes it perfect! I use my Geo Foreman to make pannini's too... works out pretty good.

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  2. Sir, I am impressed. Mango chutney and venison: of course that would be tasty! I don't own a George Foreman grill, but I'm guessing a good pat-down on the 'ol cast iron skillet would work.

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