Recipe: Deer Steak and Artichoke Hearts
Luckily, we have plenty of access to fresh deer — living in the country in Arkansas and all.
So I like to find new things to do with it.
I made a quick marinade for this deer steak. The steak was marinated in fish sauce (you can find it in Thai foods section) and white vinegar. I only used 1 teaspoon of fish sauce and about 2 Tbsp. of white vinegar. It sat in the marinade for about 8 hours. The vinegar helps make the meat less ‘gamey.’
I cooked the steak in a frying pan on the stove at medium heat. It wasn’t a very big steak, and we were splitting it, so as it was cooking I cut it into thinner slices. When it was nearly done, I sprinkled 1 tsp. of onion powder on it. In total, it cooked approximately 15 minutes.
Honestly, I never used to like deer. And if I didn’t know it was deer before I cleaned the meat, I would have guessed it was beef just from the taste.
The artichoke hearts were quickly fried in a couple of ounces of lemon juice (to taste) and a pinch of sea salt.
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i am jealous. i haven’t gotten a deer yet this year. we need one for the winter.
We need more for the winter.
I’ve heard it was a slow season for everyone in western Arkansas. I think my grandfather got two and he usually limits because he’s out there literally every morning and evening.