The best way to guarantee that your antlered game will taste its best is to make certain that you have field dressed, butchered and wrapped it as soon as possible. Nothing tastes funkier than a deer or elk that has been dressed and cooled too late or improperly processed. If you do the butchering yourself, make sure that you trim all fat, gristle and silver skin. Even a little bit of fat or gristle will give the meat an unpleasant flavor when cooked.
4 servings
4 6 to 8 ounce venison steaks (or eight 4 ounce steaks)
1/4 cup soy sauce
1/2 cup red wine
1/4 cup beef broth
1 tablespoon honey
1/2 cup Dijon style mustard
1/2 cup crushed peppercorns (use a variety of peppercorns if available)
3 tablespoons olive oil
2 tablespoons butter
4 garlic cloves, minced
1/2 red onion, coarsely chopped
1/3 cup heavy cream
Combine soy sauce, wine, broth and honey. Pour over steaks, cover and refrigerate for 12 to 24 hours, turning steaks occasionally. Remove from refrigerator; discard marinade and pat steaks dry with paper towels. Spread a thin coating of Dijon mustard over each steak, using about half of the mustard. Coat steak evenly with peppercorns, pressing in to adhere the steaks. Heat oil in a large skillet over medium-high heat. Sear steaks rare to medium-rare on both sides and transfer to a warm plate. Add butter, garlic and onion and sauté until onions are soft. Stir in remaining mustard and cream and bring to a boil. Season with salt. Place steaks on plate and spoon sauce over steaks before serving.
