This recipe was first featured on our brand partner's website—12 Gauge Girl: From Forest to Food. Lindsey is an avid hunter who is always interested in trying something new. For more of her recipes, check out her website.
Lindsey found inspiration for this recipe in a strange place: a sushi restaurant in a small mining town.
That's right. Inspiration strikes when it strikes. And hey, as long as inspiration tastes good, we don't care when or where it happens. We haven't had the chance to try this one yet from Lindsey, but we have to say it looks delicious.
Lindsey was inspired by this restaurant's commitment to using local produce. Her favorite roll is salmon based and includes asparagus, lime, cucumber, and avocado. She enjoyed the cucumber and lime's refreshing bite, and how that paired with the avocado.
- 4 Deer steak medallions, about three inches thick
- Cherry tomatoes
- 2 Tablespoons olive oil
- 2 Handfuls torn cilantro
- 1 Jalapeno, sliced
- 1 Inch piece ginger, grated
- 2 Cloves garlic, grated
- 3 Limes, juiced
- 1/4 Cup olive oil
- 4 Tablespoons coconut aminos
- Salt and pepper
- Cut deer steaks into about three inch thick medallions. Allow to rest at room temperature for fifteen minutes. Season liberally with salt and pepper.
- Place tomatoes and asparagus on a rimmed cookie sheet, coat with olive oil and season with salt and pepper. Place to 400 degrees preheated oven for fifteen minutes, or until tomatoes begin to burst.
- For the sauce, whisk together cilantro, jalapeno, ginger, garlic, limes, olive oil, and coconut aminos.
- Heat a pan over medium-high heat. Once the pan is preheated, place seasoned steaks down for three minutes per side.
- Pour sauce over cooked steaks, allow to come to a bubble for thirty seconds. Turn heat off.
- On a plate, set two steak medallions, four to five cherry tomatoes, asparagus, and diced avocado. Pour sauce over top and enjoy!