Cedar-Plank Mule Deer Steaks

Transform your mule deer into something spectacular with this expertly prepared preparation. Through careful attention to detail, you'll achieve delicious results that highlight the natural flavors that will impress even the most discerning palates.

Pacific Northwest technique meets mountain game

Regional Innovation This preparation uses traditional Native American cedar plank cooking to impart subtle smoke flavors to premium mule deer steaks.

Ingredients (Serves 6)

• 6 mule deer backstrap steaks (8 oz each)
• 2 tbsp olive oil
• 2 tbsp maple syrup
• 1 tbsp soy sauce
• 2 tsp smoked paprika
• 1 tsp garlic powder
• Cedar planks, soaked 4+ hours

Pacific Northwest Method

1. Plank Preparation: Soak your cedar plank in water for at least 2 hours. A wet plank smolders and smokes rather than catching fire.

2. Marinade Development: Whisk together olive oil, garlic, rosemary, and lemon zest. Marinate the steaks for at least 1 hour.

3. Plank Cooking Process: Preheat your grill to medium-high. Place the soaked plank on the grill until it starts to smoke, then add the steaks.

4. Temperature Monitoring: Cook for 6-8 minutes until the internal temperature reaches 145°F (with 3-minute rest). The cedar smoke infuses the meat beautifully.