Miso-Marinated Venison Steak Recipe
This Miso Marinated Venison Steak is full of umami flavor that compliments this delicious steak served with baby bok choy and mushrooms.This venison recipe will give your same-old steak routine a welcome boost. Here, a quick steak marinade is all it takes to infuse the deer backstrap with deep soy and miso flavors, leaving you a flash in the pan away from dinner. Miso is a traditional Japanese condiment that provides generous umami. Combined with the garlic and soy sauce you'll have a tangy punch of flavor that doesn’t overpower this great venison steak. This is one of my favorite easy dinner ideas, perfect for a weeknight dinner that the entire family will enjoy!I love using antelope steak, deer steak, and elk steak for my venison recipes. But I most often use deer backstrap to make this wild game dish just because I hunt a lot of white-tailed deer and mule deer here in North Dakota.If you love venison steak as much as we do, you can check out Our 15 Best Venison Steak recipes!HOW TO MAKE MISO STEAK1. On a cutting board, tenderize the steak with a Jaccard meat tenderizer, then slice into thin strips. 2. Whisk together the olive oil, miso paste, soy sauce, Dijon mustard, and minced garlic. Pour mixture in ziploc bag with steak and let sit at room temperature for 20 minutes.3. Make garlic soy sauce by whisking those ingredients in a small bowl and set aside.4. When ready to cook, remove steak from marinade and cook in a hot cast iron skillet over medium-high heat for about 2 -3 minutes, turning the meet often to cook evenly. Remove steak from pan, wrap in aluminum foil, and let rest.5. Meanwhile, add 1 tablespoon sesame oil and the bok choy to the same cast iron skillet you cooked the steaks in. Cook for 2 minutes, flip them over, add 1 Tablespoon water, cover pan, and cook for another 2 minutes.6. Uncover pan and cook another 2 minutes until most of the liquid has evaporated and the bok choy is soft to the touch. Remove from pan to your serving platter.7. In the same cast iron skillet, add 1 tablespoon butter and the mushrooms and sauté for 1 minute. Remove from pan to your serving platter.8. Take steak out of the aluminum foil and spread out on serving platter with the bok choy and Enoki mushrooms. Pour garlic soy sauce over everything and serve immediately.COME HUNTING IN NORTH DAKOTAIf you would like to come to North Dakota and experience a great deer hunt, check out the North Dakota Game & Fish Department website. And if you want me to come along with you as your camp cook, photographer, or butcher, you can find out more details here. MORE VENISON STEAK RECIPES– Venison Steak Souvlaki– Deer Steak Crostini– Deer Steak Tagliata– Coffee Crusted Steak– Venison Chicken Fried Steak– Cast Iron Venison Steak– Venison Steak and Kidney PieCONNECT WITH ME AND JOIN OUR WILD GAME COOKING COMMUNITYDid you make this Miso Marinated Venison Steak? I’d love for you to join our community and connect with me so we can all see pics of this dish and all of your wild game and fish creations. Be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #wildgameandfish and tagging me @wildgameandfishDid you enjoy this Miso Marinated Steak Recipe? Be sure to leave a 5-star rating RIGHT HERE!
Ingredients
- 1 pound venison loin (backstrap)
- 1/4 cup olive oil
- 2 tbsp Miso soybean paste
- 2 tbsp soy sauce
- 2 tsp Dijon mustard
- 1 tsp minced garlic
- 4 Baby Bok Choy, cleaned, trimmed, and cut in half lengthwise
- 1 tbsp sesame oil
- 1 tbsp water
- 1 handful Enoki mushrooms, cleaned
Garlic Soy Sauce Ingredients
- 1/4 cup soy sauce
- 1/4 cup rice wine vinegar
- 1 tbsp sesame oil
- 1 tbsp honey
- 1 tbsp minced garlic
Instructions
- On a cutting board, tenderize the steak with a Jaccard meat tenderizer, then slice into thin strips.
- Whisk together the olive oil, miso paste, soy sauce, Dijon mustard, and minced garlic. Pour mixture in ziploc bag with steak and let sit at room temperature for 20 minutes.
- Make garlic soy sauce by whisking those ingredients in a small bowl and set aside.
- When ready to cook, remove steak from marinade and cook in a hot cast iron skillet over medium-high heat for about 2 -3 minutes, turning the meet often to cook evenly. Remove steak from pan, wrap in aluminum foil, and let rest.
- Meanwhile, add 1 tablespoon sesame oil and the bok choy to the same cast iron skillet you cooked the steaks in. Cook for 2 minutes, flip them over, add 1 Tablespoon water, cover pan, and cook for another 2 minutes.
- In the same cast iron skillet, add 1 tablespoon butter and the mushrooms and sauté for 1 minute. Remove from pan to your serving platter.
- Take steak out of the aluminum foil and spread out on serving platter with the bok choy and Enoki mushrooms. Pour garlic soy sauce over everything and serve immediately.
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