The Story Behind the Food
After hiking miles through the Badlands of North Dakota, the only sign of life was the occasional coyote track. I thought of my wife and daughter back at home to try and quell the doubts which were rising within me. Do any mule deer live here?
But looking up and seeing a patch of trees on the snow covered butte, I made that my destination. I slogged through the snow, loaded down with my rifle and backpack full of deer processing supplies, water, and snacks. I looked back toward my truck that had disappeared over the rolling hills, and turned back northward, up the steep ridge, into the blowing crisp cold wind toward my goal of those trees that held the only place where a deer could hide in this place.
When I got within 100 yards of the trees, all six deer stood up at at the same time. I responded by sitting down in the snow, and resting the .270 rifle on my knees in front of me. I put my scope on the biggest one who stood frozen staring at me, and pulled the trigger. I watched her drop, and moved my scope to the one next to her. I pulled the trigger again, filling both tags in less than 30 seconds.
I watched the remaining four deer run off over the hill. The adrenaline rushed through me, and warmed my body down to my frozen fingers. But I still pulled a hand warmer out of the small zippered pocket on my backpack, and got ready to process and pack out two mule deer the 2 miles back to my truck.
- 1 pound mule deer bottom round, trimmed of all silver skin, sliced thin and tenderized with meat tenderizer
- 1/4 cup olive oil
- 2 Tablespoons Miso soybean paste
- 2 Tablespoons soy sauce
- 2 teaspoons Dijon mustard
- 1 teaspoon minced garlic
- Baby Bok Choy, cleaned, trimmed, and cut in half lengthwise
- 1 Tablespoon sesame oil
- 1 Tablespoon water
- 1 handful of Enoki Mushrooms, cleaned
Garlic Soy Sauce Ingredients:
- 1/4 cup soy sauce
- 1/4 cup rice wine vinegar
- 1 Tablespoon sesame oil
- 1 Tablespoon honey
- 1 Tablespoon minced garlic
1. Whisk together the olive oil, miso paste, soy sauce, Dijon mustard, and minced garlic. Pour mixture in ziploc bag with steak and leave in fridge overnight.
2. Make garlic soy sauce by whisking those ingredients in a small bowl and set aside.
2. When ready to cook, remove steak from marinade and cook in a hot cast iron skillet for about 2 -3 minutes, turning the meet often to cook evenly. Remove steak from pan, wrap in aluminum foil, and let rest.
3. 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.
4. 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.
5. In the same cast iron skillet, add 1 Tablespoon butter and the Enoki mushrooms and saute for 1 minute. Remove from pan to your serving platter.
6. 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.