Indaswamp's pronghorn and mule deer cook had me craving deer! My husband harvested (I struck out, boo) a Columbia blacktail deer. They have smaller racks than a mule deer or whitetail but are very good eating. They are also apparently hard to find during the month of October 
When processing deer I like to do a horizontal slice through the round roasts so you end up with large flat pieces. So instead of roasts or cutting across the grain into individual steaks, I cut them to be more like a flank steak. I like that there's a bit of surface area, they cook quick, and its easy to slice thin across the grain before serving.
Here is a top round steak on the left and bottom round steak on the right.
Seasoned with SPOG and then bagged with lots of rosemary
They went in at 133 for 2-3 hours. I just took them out when everything else was ready. The rosemary adds great flavor without it being too overpowering. Dried them off and then seared in a cast iron with Tillamook butter and smashed garlic. I like sous vide-ing wild game because you can cook it past rare or even medium rare and it's still tender. There was zero gamey flavor to this meat, if I didn't know any better I'd have guessed it was grass fed beef.
Baked some really easy and amazing (IMHO) gluten free drop biscuits with millet, sorghum, and tapioca flours. The millet and sorghum are a little nutty and sweet, and they weren't noticably gluten free the way rice flour based stuff can be. I can post the recipe if anyone's interested. Balanced out the meat and carbs with a hearty kale and arugula salad.
Really satisfying, tasty, and relatively healthy weeknight dinner. We had some good red wine and were pretty happy!
When processing deer I like to do a horizontal slice through the round roasts so you end up with large flat pieces. So instead of roasts or cutting across the grain into individual steaks, I cut them to be more like a flank steak. I like that there's a bit of surface area, they cook quick, and its easy to slice thin across the grain before serving.
Here is a top round steak on the left and bottom round steak on the right.
Seasoned with SPOG and then bagged with lots of rosemary
They went in at 133 for 2-3 hours. I just took them out when everything else was ready. The rosemary adds great flavor without it being too overpowering. Dried them off and then seared in a cast iron with Tillamook butter and smashed garlic. I like sous vide-ing wild game because you can cook it past rare or even medium rare and it's still tender. There was zero gamey flavor to this meat, if I didn't know any better I'd have guessed it was grass fed beef.
Baked some really easy and amazing (IMHO) gluten free drop biscuits with millet, sorghum, and tapioca flours. The millet and sorghum are a little nutty and sweet, and they weren't noticably gluten free the way rice flour based stuff can be. I can post the recipe if anyone's interested. Balanced out the meat and carbs with a hearty kale and arugula salad.
Really satisfying, tasty, and relatively healthy weeknight dinner. We had some good red wine and were pretty happy!
