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Philly Deer Steak

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  • Philly Deer Steak

    This all started with some overcooked deer roast, probably shoulder or rump.

    To roast I used an espresso rub (coffee and chili and probably salt and pepper, it's got a little spice to it). I cooked it for way too long and it was dry so for leftovers I came up with this.

    Carmelize onions and soften green pepper by frying in a pan.
    Cut up leftover roast and put in pan with onions and peppers after they have cooked a bit.
    Add liquid to pan, 1/2 cup chicken or beef stock, 1/2 cup red wine (cabernet is good), a few splashes of worcestershire sauce (not sure if that's primal).
    Cook down liquid so it's juicy, but not soupy.
    Scoop serving onto plate.
    Top with swiss cheese.

    I thought this came out great especially since I was trying to use up some leftovers that weren't going to taste great otherwise.

  • #2
    Sounds great!
    "Right is right, even if no one is doing it; wrong is wrong, even if everyone is doing it." - St. Augustine

    B*tch-lite

    Who says back fat is a bad thing? Maybe on a hairy guy at the beach, but not on a crab.

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    • #3
      Nice recovery!

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