Deer blade steak

Deer blade steak

Let’s try something new; we’re going to do a deer blade steak with oriental flavoring. We’re serving it with a classic risotto here, but you could also slice the meat and make a fresh steak sandwich with it if you like.

Servings 2
Prep Time 5 minutes
Cook Time 2 hours


  • 25 oz fallow deer blade steak
  • 0.5 tsp salt
  • 0.5 lemon (zest + juice)
  • 1 tbsp ground coriander


  • Rinse the steak clean under cold water, and pat dry with a paper towel. Trim any fat or membranes with a sharp knife.
  • Apply a dry brine by rubbing the steak with a mix of salt, zest and coriander at least 2 hours before the cook.
  • Place the meat in a plastic bag and add the lemon juice. Squeeze out air, seal the bag and place it in the fridge until it’s time to cook it.
  • Turn your oven on, set it to 110° C / 225° F, as we will cook the steak using indirect heat. Place the steak in an oven pan and stick the thermometer probe in the thickest part.
    The blade steak, cooked indirect
  • Cook it until the internal temperature is 50° C / 122° F. Take it out of the oven and let it rest for 10 minutes.
  • Now it’s time to sear. Make sure the meat surface is relatively dry, you get a lot better charring that way. Pat it dry with a paper towel if needed.
  • Put a frying pan (cast iron if available) on the stove, set it to high heat. Add a dash of oil or butter, and add the steak when it is hot n’ ready.
  • Give it a nice sear on each side, flip often, and check the temperature. It’s done when it reaches 60° C / 140° F. Again, remove the steak from the stove and let it rest a while before serving. Get a really sharp knife and cut thick slices, it makes for a nice presentation.

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