(A.K.A. Fancy Camp Snacks for People Who Like Sharp Knives and Sharp Cheese)

Kokanee Quinn loves blue cheese and gorgonzola cheeses and is on a roll with finding amazing recipes, and this Steak Bruschetta recipe via themeateater.com is no exception. This isn’t your grandma’s bruschetta—unless she’s into venison, blue cheese, and a splash of whisky in the skillet. In that case, invite her over.

This little bite is what happens when wild game goes to a dinner party but still wears boots. You have seared meat, slow-cooked onions, mushrooms that taste like they’ve been to therapy, and just enough sweet jam to make your taste buds question everything they thought they knew about toast.

And yes, it works with elk, beef, moose, or whatever red meat is currently taking up space in your freezer next to the mystery Tupperware from 2022.

What You Need:

• Red meat (venison, elk, beef—you get the idea)
• Onions, mushrooms, olive oil, butter
• A baguette (or any crusty bread you won’t regret slicing)
• Whisky (some for the pan, some for the chef)
• Blue cheese (or gorgonzola)
• Fruit preserves (cherry = A+)
• Chives (because presentation counts, kind of)

How to Make It:

1. Slow Onion Seduction
   Throw sliced onions in a pan with oil and salt. Let them hang out until they’re soft, then give ’em a sprinkle of sugar and let time do the rest. Don’t rush it. Good onions take commitment. (About 30 minutes worth.)
2. Sear Like You Mean It
   Pat your meat dry, season it like it owes you money, and sear it hard. You want a nice crust. Cook to medium-rare, rest it under foil, and resist the urge to “test a bite” five times.
3. Mushroom Magic
   In the same pan, toss in mushrooms. When they’re nice and browned, hit them with a splash of whisky and a pat of butter. Congratulate yourself on becoming the kind of person who cooks with whisky.
4. Toast + Stack
   Slice the baguette, toast it up, and then build your bites: onions, mushrooms, sliced meat, blue cheese, a swipe of fruit preserves, and a sprinkle of chives. Fancy salt optional but recommended.

Serving Suggestions:

Eat with your hands. Serve with wine if you’re classy, a cold beer if you’re not, and maybe a wild story or two. This dish holds up just as well around a campfire as it does on a deck under string lights.

TL;DR:

Red meat. Mushrooms. Toast. Jam. Cheese. You’re welcome.