Whiskey-Glazed Mule Deer Steaks

Experience mule deer at its finest with this expertly prepared recipe. The key is careful attention to detail, which ensures delicious results that highlight the natural flavors every time you make it.

American spirits meet Western game

Cultural Fusion This preparation combines American whiskey tradition with Western hunting culture, using bourbon's caramel and vanilla notes to complement mule deer's clean flavor.

Ingredients (Serves 6)

• 6 mule deer backstrap steaks (8 oz each), 1.5" thick
• 2 tbsp olive oil
• Salt and freshly ground black pepper

Whiskey Glaze:

• 1/2 cup bourbon (use drinking quality)
• 1/4 cup brown sugar
• 3 tbsp apple cider vinegar
• 2 tbsp soy sauce
• 2 tbsp Dijon mustard
• 2 cloves garlic, minced
• 1 tbsp fresh thyme

Bourbon Technique

1. Steak Preparation:

   • Bring steaks to room temperature (45 minutes)
   • Seasoning: Generous salt and pepper application
   • Thickness: Uniform thickness for even cooking

2. Glaze Reduction:

   • Combine all glaze ingredients in saucepan
   • Alcohol cook-off: Simmer until syrupy (reduce by half)
   • Consistency: Should coat spoon but remain pourable

3. High-Heat Searing:

   • Heat oil in cast iron skillet over high heat
   • Timing: 4-5 minutes per side for medium-rare
   • Temperature: 145°F internal with 3-minute rest (USDA safe minimum for whole cuts)

4. Glaze Application:

   • Brush glaze on steaks during last 2 minutes
   • Caramelization: Creates beautiful lacquered appearance
   • Multiple coats: Apply 2-3 thin layers

Service: Rest 5 minutes, serve with remaining glaze Bourbon Selection: Use same bourbon for cooking and drinking