Name: Whiskey-Glazed Mule Deer Steaks
Cuisine: American
Ingredients: 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**: 130°F internal for optimal doneness; 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