GRILLED VENISON WITH ROASTED TOMATO AND EGGPLANT

Place 1 cup of vegetable oil in a large skillet and heat. Place 1 Cup of Balsamic Vinegar into another pan and put on low heat and reduce. It will take about 15 minutes for the vinegar to reduce to a nice thick reduction. Beat three eggs in a bowl and set aside. Cut Eggplant into ½ inch slices dip in egg and coat with seasoned bread crumbs. Fry the breaded eggplant until golden brown and set aside on a paper towel to absorb excess oil. Cut Tomatoes into ½ inch slices and put on a cast iron grill and roast for 2-3 minutes on each side. Remove the tomatoes from the grill and keep warm. Take the Venison Steaks and season generously with the Salt, Pepper and Wildside Seasonings. Put steaks on the grill and cook to medium rare or desired temperature. Be sure not to over cook the steaks or they will become tough. When the steaks are finished plate the steak, one slice of eggplant on the plate and put a slice of the roasted tomato on the eggplant and pour the Balsamic Vinegar reduction over the tomato. This dish can be served with rice or your favorite pasta.