Skip the stress of a dinner reservation and show off your cooking skills with this no-stress marinated Deer Steak Tagliata Recipe for a cozy, relaxing night at home this Valentine's Day.
Deer Steak Tagliata Recipe: A Romantic Italian Dish for Valentine’s Day
Valentine’s Day is the perfect time to prepare something extraordinary for your special someone. If you’re a fan of wild game, this Deer Steak Tagliata recipe offers an elegant and delicious way to showcase that venison you have in your freezer. With tender slices of perfectly cooked deer steak, vibrant arugula, sweet cherry tomatoes, and shaved Parmesan, this dish is as beautiful as it is flavorful. It’s an Italian steak classic with a wild game twist.
Deer Steak
I love serving a small portion of lean deer steak over a bed of arugula. It makes a light, healthy dish that’s perfect for date nights with my wife. For this recipe, I used a North Dakota whitetail deer loin. However, you could substitute a backstrap or eye of round from venison, such as elk, antelope, caribou, or moose. If venison isn’t available, beef works just as well.
The thickness of the steak plays a crucial role in the cooking process. Thin steaks overcook quickly, especially lean cuts like deer steak. When cutting steaks, I always make them at least 1 ½ inches thick. Ideally, I aim for 2 inches. This thickness allows you to sear each side over high heat while keeping the inside pink and juicy. A thicker steak also looks more impressive on the plate. It’s a bold centerpiece that rivals any expensive steakhouse meal. Your guests or loved ones will be delighted when you serve this stunning dish for a special occasion, such as Valentine’s Day.
How To Make Deer Steak Tender
Tenderizing the steak is the real secret to this tagliata recipe. I always use a Jaccard meat tenderizer, which is my favorite kitchen tool. This device makes deer steaks fork-tender and helps the meat absorb marinades. It’s truly a game-changer!
A marinated deer steak always brings more flavor along tenderness. Marinades add flavor while breaking down tough muscle fibers with their acidity. If you’ve ever chewed endlessly on a deer steak, it likely wasn’t tenderized or marinated properly. Or you cooked it past medium rare. By using a meat tenderizer, a flavorful marinade, and using an instant-read meat thermometer to hit that perfect medium rare temperature of 130 degrees F, you’ll ensure a perfect result every time.
Following this recipe lets you create a steakhouse-quality meal without breaking the bank. Even if you’re not an experienced chef, don’t stress. Cooking for someone you love is always appreciated. With a little care and effort, your dish will be both delicious and unforgettable.
Why You'll Love This Recipe
This Deer Steak Tagliata is:
- Perfect for Valentine’s Day or any special occasion.
- A quick yet impressive dish that’s ready in under 30 minutes (after marinating).
- A simple way to elevate venison loin into a restaurant-worthy meal.
What Is Tagliata?
Tagliata means "sliced" in Italian, and this dish highlights beautifully sliced deer steak served atop a fresh salad. Simple and delicious, tagliata is one of Italy’s most popular steak dishes. It’s just a marinated boneless steak, quickly pan-fried or grilled, then served in slices. The combination of warm, juicy deer steak with crisp arugula and a tangy balsamic drizzle creates a harmony of flavors. It’s a light yet satisfying dish that’s ideal for a romantic dinner.
How To Make Deer Steak Tagliata
1. Tenderize the Steak Place the venison loin on a cutting board. Use a Jaccard meat tenderizer to tenderize the steak. This helps ensure a perfect, tender bite.
2. Prepare the Marinade In a food processor or blender, combine olive oil, garlic, salt, pepper, rosemary, and thyme leaves. Pulse until finely chopped.
3. Marinate the Steak Place the steak in a 9 x 13 glass dish. Pour the marinade over the meat, ensuring it’s evenly coated. Cover and refrigerate for at least 4 hours or up to 24 hours.
4. Bring to Room Temperature When ready to cook, remove the steak from the marinade and let it rest on a plate for 20 minutes at room temperature. This step helps the steak cook evenly.
5. Preheat Oven and Skillet Preheat your oven to 450°F. On the stovetop, heat a cast iron skillet over medium-high heat. Add 2 Tablespoons of olive oil to the skillet.
6. Sear the Steak and Lemons Nestle the halved lemons, flesh-side down, into the skillet alongside the steak. Sear the steak for 2 minutes on each side until golden brown.
7. Finish in the Oven Transfer the skillet to the preheated oven. Cook until the steak reaches an internal temperature of 130°F for medium-rare, using an instant-read thermometer. This will only take a few minutes, so monitor closely.
8. Rest the Steak Remove the steak from the skillet and transfer it to a cutting board. Let it rest for 5 to 10 minutes to allow the juices to redistribute.
9. Prepare the Salad In a large bowl, drizzle arugula and cherry tomatoes with 1 Tablespoon olive oil and 2 teaspoons balsamic vinegar. Add shaved Parmesan cheese and toss gently. Divide the salad between two plates.
10. Slice and Serve Carve the steak into thin ribbons, about ¼-inch thick. Arrange the slices over the salad. Squeeze the charred lemon juice over the steak and salad. Sprinkle with salt and pepper, then drizzle with a little extra olive oil.
Tips For Success
- Use Fresh Herbs: Rosemary and thyme add a fragrant, earthy flavor that complements venison beautifully.
- Check the Temperature: An instant-read thermometer is your best friend for perfect steak doneness.
- Don’t Skip the Resting Time: Letting the steak rest ensures it stays juicy and tender when sliced.
Why This Steak Tagliata Is Great For Date Night
This steak tagliata recipe emphasizes simple techniques to make your date night go off without a hitch. Marinating the meat ahead of time adds plenty of flavor, while the quick sear and oven finish ensure a tender, juicy steak. Paired with a fresh salad, it’s a meal that feels indulgent but is light enough to leave room for dessert.
More Deer Steak Recipes
If you are looking for more great deer steak recipes cooked in cast iron, check out my:
Venison Carpaccio and Baby Arugula
Deer Backstrap and Potato Stacks
Deer Steak and Mushroom Crostini recipe.
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DID YOU MAKE THIS RECIPE
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Deer Steak Tagliata Recipe
Ingredients
- 1 pound venison loin (backstrap), 1 ½ to 2-inches thick
- ¼ cup olive oil, plus more for drizzling
- 1 Tablespoon minced garlic
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper
- 2 sprigs fresh rosemary, plucked leaves only, stems removed
- 2 sprigs thyme, plucked leaves only, stems removed
- 1 lemon, halved
- 2 cups arugula
- 1 cup cherry tomatoes, cut in half
- 2 teaspoons balsamic vinegar
- ¼ cup shaved Parmesan cheese
Instructions
- Place the steak on a cutting board and tenderize using a Jaccard meat tenderizer.
- Combine the oil, garlic, salt, pepper, rosemary and thyme leaves in a food processor or blender. Pulse to finely chop.
- Pour marinade over steak in a 9 x 13 glass dish and marinate in the refrigerator for 4 hours and up to 24 hours.
- When ready to cook, remove steak from the marinade and transfer to a plate for 20 minutes at room temperature. This will help it cook more evenly.
- Preheat oven to 450 degrees F.
- Next, preheat a large cast iron skillet over medium-high heat on the stovetop. Add 2 Tablespoons of the olive oil. Nestle in the halved lemons, flesh-side down, along with the steak. Cook steak for 2 minutes on each side.
- Remove lemons from skillet and set aside.
- Transfer the steak in the skillet to the preheated oven and finish cooking until the internal temperature reaches 130 degrees F using an instant read thermometer. This will only take a few minutes so keep a close eye on it. Remove from the oven, transfer to a cutting board, and let the steak rest for 5 to 10 minutes.
- In a large bowl, drizzle the arugula and tomatoes with 1 Tablespoon olive oil and 2 teaspoons balsamic vinegar. Add the shaved Parmesan. Toss and divide between two plates.
- On a cutting board, carve the steak into long thin ribbons about ¼-inch thick and place on top of the salad. Squeeze the juice of the charred lemon over the meat and salad. Sprinkle with salt and black pepper and drizzle with a little more olive oil.
