Deer Ceviche - 05/14/15
This is my first time on the campfire 'recipes' page - very impressive. I thought I'd share one of my recipes for deer backstrap. I basically 'reverse engineered' a recipe for beef from a local restaurant, and it has been a hit.
Ingredients:
1/3 of a backstrap (around 10 inches) - Kodiak Sitka Blacktail from August is best!
2 tablespoons sesame oil
Grated ginger
Sesame seeds
Kosher Salt
Nori Fumi Furikake rice seasoning (japanese sushi seasoning - I bet there are many options here)
3 shallots (or 1 onion)
1 good crispy apple
3-4 kiwi fruit
Lemon Juice
Lime Juice (optional)
Tablespoon sugar
Soy sauce
Process:
1) Coat backstrap with kosher salt and sesame seeds - let sit on counter
2) Heat up a cast iron skillet, add the sesame oil, and add grated ginger root (I keep my ginger in the freezer and use a cheese grater)
3) Add backstrap and seer until crusted on all sides - idea is to blacken the outside and create a crust NOT cook the meat
4) Remove meat, roll in sushi seasoning and let it cool for a bit before slicing as thinly as possible and trying to keep the whole backstrap shape
5) Keeping shape put in a steep sided bowl and add enough lemon and lime juice until the meat is completely covered (I use both juices - and prefer a bit more lemon)
6) Add thinly sliced onions and sugar over both and put covered into fridge for 8 hours or so. The acidic lemon juice will cook the meat and onions
Final Preparation
1) Carefully take the meat out of the bowl and set whole on a serving dish (discard all the lemon/lime juice) and put all the thinly sliced onions on either side of meat
2) Peel and slice kiwis and creatively put them all around edge of platter
3) Grate apple on top of everything - I use a mandolin
4) Pout a couple of teaspoons of soy sauce on top the meat
Serve and Enjoy!
I serve the dish with some sort of cracker and put meat, kiwi, apple, and onions on each cracker.
Patrick
Ingredients:
1/3 of a backstrap (around 10 inches) - Kodiak Sitka Blacktail from August is best!
2 tablespoons sesame oil
Grated ginger
Sesame seeds
Kosher Salt
Nori Fumi Furikake rice seasoning (japanese sushi seasoning - I bet there are many options here)
3 shallots (or 1 onion)
1 good crispy apple
3-4 kiwi fruit
Lemon Juice
Lime Juice (optional)
Tablespoon sugar
Soy sauce
Process:
1) Coat backstrap with kosher salt and sesame seeds - let sit on counter
2) Heat up a cast iron skillet, add the sesame oil, and add grated ginger root (I keep my ginger in the freezer and use a cheese grater)
3) Add backstrap and seer until crusted on all sides - idea is to blacken the outside and create a crust NOT cook the meat
4) Remove meat, roll in sushi seasoning and let it cool for a bit before slicing as thinly as possible and trying to keep the whole backstrap shape
5) Keeping shape put in a steep sided bowl and add enough lemon and lime juice until the meat is completely covered (I use both juices - and prefer a bit more lemon)
6) Add thinly sliced onions and sugar over both and put covered into fridge for 8 hours or so. The acidic lemon juice will cook the meat and onions
Final Preparation
1) Carefully take the meat out of the bowl and set whole on a serving dish (discard all the lemon/lime juice) and put all the thinly sliced onions on either side of meat
2) Peel and slice kiwis and creatively put them all around edge of platter
3) Grate apple on top of everything - I use a mandolin
4) Pout a couple of teaspoons of soy sauce on top the meat
Serve and Enjoy!
I serve the dish with some sort of cracker and put meat, kiwi, apple, and onions on each cracker.
Patrick