Recipe by Zane Dearien
This incredible venison tomahawk steak recipe is made by a chef who knows wild game. If you're low on meat, grab your venison tomahawks from Mossy Oak Gamekeeper Butchery.
SERVES 4 (2 STEAKS PER PERSON)
1 FENNEL BULB (shaved thinly)
1 GALA APPLE (shaved thinly)
1 PLUM (thinly sliced)
1 ASIAN PEAR (shaved thinly)
½ bunch PARSLEY (picked)
2 sprigs DILL (fronds picked)
FENNEL FRONDS (picked from bulb we sliced)
2 sprigs MINT (picked)
KOREAN CHILI FLAKES to taste
MALDON SALT (for garnish)
OLIVE OIL to taste
LEMON (cut into wedges)
- Pre heat your grill to 500 F or get your coals in your fire pit so that you can hold your hand over the coals for a count of 3-5 seconds. This will give you correct temperature to cook the steaks quick enough to get that amazing sear and glaze without over cooking the venison.
- Bring the steaks to room temperature before grilling. Season liberally with salt and olive oil.
- Put the steaks on the grill and glaze the top side while the underside is searing. Continue to flip the steaks glazing each side each flip until caramelized and char to perfection.
- Pull off the grill and let rest for 5 minutes and brush one last time on each side of the venison steaks before resting.
- While the steaks are resting slice and shave all the fruits and vegetables and pick the herbs add all to a mixing bowl and dress with olive oil, lemon juice, Korean chili flakes and salt to taste this will be the side for you venison. We try to choose things that grow along side where the deer grow and feed so this way you have a close relationship to the deer. Addition of roasted acorns or nuts to the salad would add an amazing flavor to the dish and meat after being grilled over the coals then mixed with the salad.
5 FIGS (cut in half)
5 PLUMS (deseeded and cut into quarters)
3 cups RED WINE VINEGAR
½ cup OLIVE OIL
2 cups WATER
3 tablespoons SALT
1 cup SUGAR
- Add all of the glazed ingredients to a pot and bring to a simmer and reduce by half in volume stirring constantly so not to burn or scorch the glaze.
- Once reduced remove the pot and blend until smooth. This may be kept covered in a refrigerator for up to 2 months.
Use any leftover herbs you have from the salad to make a brush with butchers twine if you want to step up the flavor and aroma during the cooking process.