Thursday, February 6, 2014

Deer Steaks You Will Die For!

I enjoy every aspect of hunting whitetail with my bow. I love the preparation, scouting and practice. One aspect of the sport I'm really starting to enjoy is cooking my game! We all work hard for the animals we harvest, so why not enjoy them to the fullest?

With a few too many members of my family turning down the deer steaks at BBQ's, I was determined to change some opinions....and appetites! I can say this recipe has done just that. If you take the time to prep and grill these steaks correctly, your finished product will be to die for.

While I am sure there are many similar recipes, I developed this process and ingredients on my own.

Ingredients Needed:

8-12 Deer Steaks (I cut mine fairly small)
1 Medium Onion
2 Tbsp Montréal Steak Seasoning (per lb. of meat)
2 Tbsp Minced Garlic
1 1/2 Cups Worcestershire Sauce
1/4 Cup Virgin Olive Oil
1/2 Cup White Distilled Vinegar
1 Adult Beverage of Choice (not required but highly recommended)

The below steps will add amazing flavor and create tenderness. The methods described have been known to cause PETA members to ask for seconds.....

A few tips before we start. First, always make sure your steaks are completely thawed and free of what I like to call "silver fat." Anyone who has processed a deer or prepared venison knows what I'm talking about. Take your steak out of the freezer two or three days in advance and let them thaw in the fridge. This makes a huge difference!

I also recommend you properly drain the steaks prior to putting them into your marinade dish. Put them in a strainer for 20-30 minutes after they are thawed and let any remaining blood find its way out!

Lastly, invest in a tenderizer. Spending a few extra minutes draining, removing excess scraps and tenderizing your steaks will do wonders for the taste.

Now that the trimming, meat prep and tenderizing are done, we are ready to mix up the marinade. Don't forget to take a few sips of your choice beverage. For you guys reading this, we are about to break out measuring utensils so you might need a little something to take the edge off.

In a small to medium sized bowl mix in your liquid ingredients.  Spend an extra minute to make sure the vinegar and olive oil mix completely! Once you have your liquid mixed and bubbling, add the Montreal Steak seasoning, minced garlic and some onion slices. It is very important to make sure everything is mixed to an even consistency.

Once I have my marinade mixed I like to transfer it to a gallon sized zip lock bag. (I use bags because it allows me to work the marinade into each steak). At this point you are ready to add your steaks to the bag/dish you plan to finish the marinade in. I like to top off the bag with any remaining onions. Let the shaking begin. Work the marinade into each steak and lay the bag flat in the fridge. This will allow you to flip the bag half way through the marinade process and promote an even distribution of flavor.

The next step is up to you. Yes, I am letting go of control and allowing you to decide how long to marinade your choice steaks. All I can say is the longer you let the steaks soak up the potion you just created the better! I generally have my prep work done in the morning and allow 6 to 8 hours for the marinade to take charge.

Just like the marinade, the cook time is up to you and the people you are preparing for.  I have tried to master the art of cooking these steaks for many years. The key to a good deer steak is leaving the lid closed during cook time. I cook my steaks for 4-6 minutes per side depending on thickness.

I hope the marinade and extra steps I have shared allow you to enjoy the fruits of your labor that much more. Be picky! Take your time! Get ready for the best deer steak you have ever had!

No comments:

Post a Comment