“Mule Deer Carne Asada”

Harvesting Nature

This recipe is developed in collaboration with Harvesting Nature Magazine: https://harvestingnature.com with the permission of Justin Townsend.

Serves 4 people

Description:

This dish uses venison meat to take the traditional carne asada and give it a unique twist. Whether you’re a seasoned chef or a beginner in the kitchen, this recipe is sure to impress with its simplicity and bold taste. The venison is first marinade in a zesty combination of spices and citrus juices, then grilled to perfection, resulting in juicy, flavorful bites that will tantalize your taste buds.

Ingredients:

1 lb venison brisket
1 cup chopped fresh cilantro
1⁄4 cup orange juice
2 Tbsp lime juice
3 cloves garlic
1⁄4 cup olive oil
1⁄4 cup soy sauce
1 tsp ground cumin
1 tsp Harvesting Nature’s Big Game Blend
1 tsp black pepper
1 lime, cut into wedges
1⁄2 cup chopped cilantro

Cooking Instructions:

In a bowl, combine orange juice, lime juice, minced garlic, olive oil, ground cumin, chili powder, paprika, salt, and pepper. Mix well to create the marinade.
Set aside 1 cup of the marinade for saucing.
Use a meat mallet and pound the meat flat to tenderize. Ideal thickness will be 1/2-3/4 inches.
Place the venison steak in a shallow dish or a resealable plastic bag. Pour the marinade over the steak, ensuring it is evenly coated. Marinate in the refrigerator for 30 minutes to 1 hour.
Preheat your grill to 450-500 degrees F.
Remove the venison steak from the marinade and discard any used excess marinade.
Grill the steak for 4-5 minutes per side, or until it reaches your desired level of doneness. For medium-rare, aim for an internal temperature of 135F (57C).
Once cooked to your liking, remove the steak from the grill and let it rest for a few minutes before slicing.
Slice the venison steak thinly against the grain.
Serve the sliced venison carne asada garnished with chopped fresh cilantro and lime wedges on the side. Add the extra marinade to the top of the steak.
Enjoy your delicious venison carne asada in a bowl with your favorite sides such as rice, beans, or grilled vegetables.

Cocktail Pairing:

Classic Margarita:

1 1/2 ounces tequila
1 ounce cointreau
3/4 ounce lime juice
1 jalepeno pepper, sliced into coins
Rub a lime wedge around the opening and dip into into salt dish.
Add two or three jalepeño coins to a cocktail shaker and muddle.
Add tequila, Cointreau, lime juice, and ice to shaker and shake well.
Strain drink into glass and top with two jalepeño coins for garnish.

Get Cooking!

As always, Good luck this fall everyone and remember to send any success pictures or stories from the field to Web@muledeer.org and you could be featured on our website or in our magazine. If this article or any of our articles have helped you become a better hunter or conservation steward, consider becoming a member of the mule deer foundation for only $35 dollars a year. Click here to join: https://muledeer.org/product-category/membership/

Justin Townsend @Harvesting Nature

Justin Townsend (Choctaw) has been a culinarian and raconteur in the wild food world for over a decade. His passion for hunting, fishing, foraging, and the outdoors stems from his upbringing in Southeastern Oklahoma and his cultural heritage as a tribal member of the Choctaw Nation of Oklahoma. Some of his first memories are bass fishing trips with his grandfather and cooking deer meat at home with his grandmother. Justin loves spending time with his family, teaching them to hunt and fish, rewatching Anthony Bourdain’s Parts Unknown for the umpteenth time, and traveling around North America meeting new people, hunting, fishing, exploring, and tasting new food.

You can connect with Justin via email: jtownsend@harvestingnature.com