here is a simple way to enjoy your deer steaks. a little heat offset with the sweet red wine sauce.
4 deer steaks 1/2-3/4 in thick(sirloins and top round are nice)
1 1/2 tbs tony chachere or old bay seasoning
1 1/2 tbs oil
1/2 cup red wine
1/2 cup molasses
cracked pepper
1/2 pat of butter
pat dry steaks and season both side generously with seasoning. get cast iron skillet on med high until hot and smoky. add oil and swirl to coat bottom of pan. throw in steaks and cook about 4 min until dark, turn and cook 3-4 min on med heat for medium steaks.
sauce
simply heat wine and molasses on med then to simmer, reduce about 1/3 and add couple twists of black pepper. finish off with a half pat of butter swirled in sauce. drizzle over steaks. if you like garlic, mince a clove and saute with a little olive oil before you add the wine.
enjoy
4 deer steaks 1/2-3/4 in thick(sirloins and top round are nice)
1 1/2 tbs tony chachere or old bay seasoning
1 1/2 tbs oil
1/2 cup red wine
1/2 cup molasses
cracked pepper
1/2 pat of butter
pat dry steaks and season both side generously with seasoning. get cast iron skillet on med high until hot and smoky. add oil and swirl to coat bottom of pan. throw in steaks and cook about 4 min until dark, turn and cook 3-4 min on med heat for medium steaks.
sauce
simply heat wine and molasses on med then to simmer, reduce about 1/3 and add couple twists of black pepper. finish off with a half pat of butter swirled in sauce. drizzle over steaks. if you like garlic, mince a clove and saute with a little olive oil before you add the wine.
enjoy
