Monday, February 27, 2012

Balsamic Glazed Deer Steaks

Our freezer is full of white tail and axis deer meat thanks to my hunting husband.

As far as Sam is concerned the only good meal is fried meat, mashed potatoes and gravy.  I do love chicken fried backstrap but there has to be a little diversity in our meals.

So my mission is to find recipes that taste great, Sam will eat and are on the healthier side of life.


I have a bottle of sinfully delicious Terra Verde Balsamic vinegar that I got at the Fredericksburg Trade days. Texas Hill Country Olive Oil Co. in Dripping Springs makes this amazingness and I highly recommend it if you are a balsamic lover like I am!  This stuff is great straight out of the bottle or as a dipping sauce for some crusty bread.  


This recipe is very simple and I always have all of these ingredients on hand. 

Ingredients

1/4 cup balsamic vinegar
2 tablespoons olive oil
1 Tbs tomato paste
1 tablespoon Worcestershire sauce
Coarsely ground pepper & salt to taste
2 Tbs oil

2 Tbs butter
6 small deer steaks (backstrap or ham steaks are what I use)

1/4 cup red wine

Directions

In a bowl, combine the balsamic vinegar, olive oil, tomato paste, Worcestershire sauce, salt 
and pepper.


Preheat the cast iron skillet or pot on high with the oil and butter mix in the skillet.
Set the deer steaks in the skillet. Sear them over high heat, turning once, until browned, about 2 minutes per side. Brush with the glaze and put the skillet in a 400 degree oven.

Roast for about 20 minutes, brushing the steaks 2 more times with the glaze, until the meat is rare (125-130 degrees). Cover with foil and let rest on a warm plate for 10 minutes.

Place the skillet over medium-high heat and deglaze with the red wine. When the flames have passed, pour in the remaining balsamic glaze and reduce to a medium thick gravy consistency. YUM

We had mashed red potatoes ( butter and milk) and a perfect fresh salad, romaine, cucumbers, cherry tomatoes, and carrots.  Of course the salad was for me, Sam being the meat and potatoes kind of guy tells me lettuce "hurts him".  Who knew such a delicate green leaf could hurt a grown man but apparently lettuce is deadly. Poor guy doesn't know what he is missing!  



So since I opened a bottle of wine we had a glass with dinner.

It was such a quick and easy meal!


Jurahee 

1 comment:

  1. That sounds so good!!! I love new venison recipes! I always look in the meat sections of old cookbooks to see if there is anything other than fried:) Thank you for sharing!

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