The general deer season wrapped up last weekend. I didn’t have a tag, but I know plenty of people who did, so it got me thinking about some of my favorite ways to prepare deer.
After spending a few years experimenting with different wild game meats, I have found that deer is best served medium rare. A well-done deer steak gets tough and the flavor develops oddly. I don’t want to say it tastes bad cooked to a gray and thorough state—it just tastes kind of weird. And definitely not its most optimal!
I like this recipe for deer because it has a very unique flavor profile. The sauce is sweet and salty from the coconut aminos, there’s a kick of heat from the jalapenos, a fresh pop from the ginger and cilantro, and a slight acidic burn from the lime. It’s a very delicious and surprisingly easy way to eat deer medallions.
Deer Steak Medallions
- 4 deer steak backstrap medallions cut about three inches thick (or elk, pronghorn, moose, etc.)
- 1 cup chopped cilantro
- 1 jalapeno, sliced into rings
- 2 teaspoons fresh grated ginger
- 2 cloves garlic, minced
- Juice of two limes
- 4 tablespoons coconut aminos
- 2 avocados
- Cherry tomatoes
- 2 tablespoons olive oil
- Salt and pepper
- Preheat oven to 400 degrees.
- Place cherry tomatoes and asparagus on a baking sheet (lined with aluminum foil for easy clean-up). Drizzle with olive oil and season with salt and pepper.
- Roast in oven for 12-15 minutes until the cherry tomatoes start to burst.
- Prepare the cilantro jalapeno sauce: In a large bowl, combine chopped cilantro, diced jalapenos, two teaspoons fresh grated ginger, the juice of two limes, and four tablespoons of coconut aminos.
- Let steaks come to room temperature for 10-15 minutes before cooking.
- Heat a medium skillet over high heat.
- Once steaks are cooked to your liking, pour the cilantro jalapeno sauce into the hot pan around the steaks. Allow to cook for one minute.
- To plate, place a steak medallion on a plate. Top with half an avocado and roasted cherry tomatoes and asparagus. Pour more of the cilantro jalapeno sauce over the entire plate. Enjoy!
Lindsey Bartosh, an eighth-generation Moab girl, loves hiking, hunting, fishing, cooking, writing, photography and working on her website www.huntingandcooking.com.