After using the same recipes for your wild game, you need to change it up every now and then. I was lucky enough to stumble across this gem. If you have ever heard of the Meat Eater show or podcast this comes straight from them. I’d love to take credit for this, but I sadly can’t. I would recommend using some nice, tender backstrap steaks for this but feel free to use whatever you would like.
1 lb. venison cut into steaks or large cubes
2 cloves of garlic
1 tsp. salt
1/2 tsp. black pepper
Juice of 1 Lemon
1-3 sprigs of rosemary, thyme, or parsley (Use them all if you wish)
1/4 cup olive oil
- Place garlic cloves in a mortar and pestle with the salt and pepper. Mash into a pulp. But who the hell owns one of those?? Just find a way to mash it up even if the method is your bare fists.
- Add the lemon juice and herbs then whisk in the olive oil.
- Place the venison in a resealable bag or container and pour in the marinade. Mix to coat evenly and let it rest in the refrigerator. Marinate for at least 1 hour and up to 8. (No more than 8 hrs.)
- Take the meat out of the fridge and bring to room temperature before cooking. Preheat a grill or you can use a cast iron pan inside as well.
- Lay the steaks down and cook each side for about 3-4 minutes. For very rare, bring the meat to 125 degrees internal temp. Medium-rare- 128-130 degrees. For medium, go to 135 degrees. Always allow your meat to rest (that’s what she said).
There you have it. How easy was that? Hopefully, you don’t fuck it up and you were lucky enough to have a deer cross your path this fall. If you want to check out the Meat Eater website as it’s full of great ideas and recipes I use myself. After you enjoy your meal I’d recommend getting the ice fishing gear ready for the fast-approaching season.