Originally from the Southeast Asia region, axis deer are considered a prize game animal around the world, purportedly with the most tender and flavorful meat, comparable to veal. Because they have a low fat content, preparing and cooking the steaks properly is important to keep the meat from drying out. Grilling or frying axis deer steaks maintains the most moisture while capitalizing on their flavor.
Things You'll Need
- Axis deer steaks
- Paper towel
- Steak seasoning or marinade
- Glass or ceramic dish
- Plastic wrap
- Vegetable oil
- Barbecue or deep-bottomed frying pan
Defrost steaks, if frozen, in the refrigerator overnight before cooking. Do not cook frozen steaks, as this can cause them to be undercooked in the middle and overcooked on the outside.
Rinse the steaks under cold running water and pat them dry with a paper towel. Cover them evenly with steak seasoning or marinade and set into the ceramic dish. Add a pinch of salt over the outside of the steaks if there is none in the marinade or seasoning. Cover with plastic wrap and refrigerate for 4 to 24 hours.
Lightly coat the steaks with oil. Drizzle oil into the bottom of a frying pan, if using. Preheat a grill or frying pan to high heat.
Cook the steaks for 1 to 2 minutes on each side, until dark brown. Insert a meat thermometer into the thickest part of the steak; as a game meat, axis deer steaks should reach at least 160 degrees F to eliminate the risk of trichinosis, according to the U.S. Department of Agriculture.
Tent the steaks with foil when they are removed from the pan, letting them rest for 5 to 10 minutes to let heat and juices redistribute. The steaks will continue to rise in temperature after removal from the pan.
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