The Story Behind the Food
Eating steak was only for special occasions growing up. And when we did have it, we would marinade a discount cut of flank steak with olive oil, soy sauce, and minced garlic overnight and throw it on a hot grill.
I normally treat my venison or antelope with light seasoning, because I enjoy the taste of wild game. But I also love bold flavors, and a good marinade is great for bringing that to a wild game dish.
The dish you see in the photo above is a Montana Mule Deer Backstrap that I tenderized with a Jaccard, then marinated for 6 hours. I cooked it in a hot cast iron skillet, finished it off in the oven until internal temp was 130 degrees, removed the steak from the pan, and then dropped some sesame oil, fresh spinach, and cooked rice noodles in the same pan and cooked that together for a minute and served with the steak. It's delicious, and the girls and I scraped our plates.
- One venison or antelope backstrap
- 1/4 cup olive oil
- 2 Tablespoons each oyster sauce & fish sauce
- 1 Tablespoon minced garlic
- 1 teaspoon pink or black peppercorns
- 1/2 teaspoon ground lemongrass (available on Amazon)
- 1/4 teaspoon ground ginger
1. Trim all the silver skin off of your steak, then run a Jaccard meat tenderizer over the steak 2 or 3 times on each side. Don't do more than that, or you will turn the meat to mush.
2. Place steak in Ziploc bag with marinade ingredients and place in refrigerator for at least 6 hours or overnight.
3. Grill or pan fry to your favorite internal temperature. Mine is between 125 - 130 degrees before letting it rest 10 minutes before slicing. Enjoy!