Published: July 12, 2012 in Cookin' on the Wild Side
By: Chef Tim
Here’s a quick and healthy way to eat more deer! Not everything cooked in a frying pan is unhealthy. This recipe is a variation on one I also use for beef.
First, you’ll need to gather these ingredients:
Get a mixing bowl and stir together the red wine, honey and thyme. Separate the onion slices, and add to the wine mixture. Let that stand while preparing meat – but remember to stir occasionally.
Meanwhile, cut all fat and sinew from the meat (I use a large muscle from a hind quarter). Cut into slice-size servings – about an inch thick . Sprinkle both sides of steak with cracked pepper. Rub the pepper firmly into the surface of the meat.
In a large nonstick skillet, (I used cast iron – the original non-stick skillet) cook steaks over medium-high heat for 10 minutes, turning once. Remove steaks from skillet.
Slowly pour the onion mixture to the skillet. If you pour it in too fast, it might crack the cast iron skillet if that’s what you use! Cook over medium heat for 3 to 4 minutes, stirring occasionally.
Return steaks to the skillet. Reduce heat to medium-low.
Cook, uncovered, for 3 to 4 minutes or until the steaks are to the desired doneness and liquid is slightly reduced. Spoon the cooking liquid over the steaks a few times. Then, transfer steaks to serving plates. Spoon the onion mixture over the steaks.
Serve and wait for the compliments between chews.
Chef Tim reminds readers that consuming raw or uncooked food can be harmful to your health, and increase your chances of acquiring a foodborne illness.