Oh Deer! Steak

Hi!  Long time no see!  I am interrupting my customary blogging silence with a yummy dear steak recipe 🙂

My mighty hunter son shot a deer with a muzzle loader rifle from 131 yards away!  I’m very proud, and I’m loving the meat too!  In this recipe, we are cooking deer steak.

First, I melt butter in my pan.

Then I sear both sides of the steaks.

Next, I rub the steak in my homemade rub.

The rubbed steaks

Butter is added to the top of the steaks before roasting at 425° for 15 minutes

We ate the steak with some fresh fruit.  Side note:  We are studying the states in home school, so we eat on a state map covered in plastic. It’s just fun!

The finished product!  Everyone in the family loves it.  We originally coated the steaks in cracked pepper, but the kids thought it was a bit too spicy.  I appreciate being able to feed my family healthy game meat.

Oh Deer! Steak

  • Servings: 6-8
  • Difficulty: easy
  • Print

Ingredients


– 2-3 pounds of deer steaks
– 7-8 Tablespoons of butter (divided)
– 1 teaspoon salt
– 1/2 teaspoon ground black pepper
– 1/2 teaspoon ground ginger
– 1 bay leaf crumbled
– 3/4 teaspoon thyme
– 1/2 teaspoon sage
– 1/2 teaspoon marjoram
– 1 1/2 Tablespoons soy sauce
– 1 Tablespoon olive oil

Directions


1. Preheat the oven to 425 degrees Fahrenheit
2. Melt about 1 Tablespoon of butter in a pan
3. Sear the outside of the deer steaks in the pan.
4.  Move the seared steaks into a 9×13 glass casserole dish
5.  Mix together salt, pepper, ginger, bay leaf, thyme, sage, marjoram, soy
sauce, and olive oil.  Rub the mixture on all sides the seared steaks
6. Place the remaining butter in slices on top of the seared and seasoned steaks
7. Roast the steaks in the oven for 15 minutes

Advertisements

The story of one javelina

Once upon a time during a warm February in Arizona, a javelina found herself face to face with a seasoned hunter. The javelina lost her life that day to feed a family of 5 (almost 6).

The javelina carcass was field dressed then hung in a tree while it waited to be brought to the growing family.  It would soon be skinned.
The carcass arrived to the family on a Sunday afternoon, and the head of the household, a strapping lad, spent 2 hours cutting the meat off the bone so that sausage could be made.

The growing family, although very partial to not eating factory meats, had not yet butchered any of their own food as of yet. The mother, a homely yet well-meaning woman, did not want to touch the carcass with its hairy legs and cloven feet.

After the meat was cut into small pieces, it was placed into the fridge.  The next day (Monday), a grocery trip needed to be made to procure the supplies needed to finish the sausage project.

Much to the rambling mother’s chagrin, the family learned that game meat is often too lean to use for sausage.  So, they had to go buy some “factory” meat to add fat to the sausage.  The homely mother would have gladly run somewhere to get some homegrown fat, but that somewhere was not available.

So, Monday evening was spent grinding javelina and “factory” pork at about a 50/50 ratio.  The growing family ended up with 10 pounds of breakfast sausage and 20 pounds of Italian sausage.  Even the young discerning mouths of children think it tastes pretty good. 🙂  The rambling mother thinks that the breakfast sausage recipe needs some tweaking, but things turned out pretty well.

The javelina = lots of yummy meals!