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This grilled mule deer steak recipe with balsamic glaze brings out the rich, distinctive flavor of wild mule deer. At Granite Peak Outfitters, our guides grill mule deer steaks over open flame after long days in Idaho’s Selway-Bitterroot Wilderness.

WILD GAME RECIPES

Sweet, tangy balsamic meets rich mule deer — a perfect pairing

Mule deer steaks from the hindquarter — top round, bottom round, or sirloin — can be outstanding when treated right. The key is a quick, hot grill to get the outside caramelized while keeping the center pink, then a sweet-tangy balsamic glaze to complement the rich, slightly wild flavor of the meat. Sliced thin against the grain after grilling, they are every bit as enjoyable as backstrap.

Ingredients

• 4 mule deer steaks (top round or sirloin), about 1 inch thick
• 3 tablespoons olive oil
• Salt and pepper
• For the balsamic glaze: 1 cup balsamic vinegar, 2 tablespoons brown sugar, 1 tablespoon butter, 1 clove garlic (smashed), pinch of salt
• Fresh rosemary sprigs for garnish

Directions

1. Make the balsamic glaze: Combine balsamic vinegar, brown sugar, and smashed garlic in a small saucepan. Simmer for 8-10 minutes until reduced by half and syrupy. Remove garlic, stir in butter and salt. Set aside.
2. Rub steaks with olive oil and season generously with salt and pepper. Let sit at room temperature for up to 1 hour.
3. Preheat grill to high heat. Clean and oil the grates.
4. Grill steaks for 3-4 minutes per side for medium-rare (130°F internal).
5. Remove from grill and rest for 5-7 minutes.
6. Slice steaks against the grain into 1/4-inch strips. Fan out on plates and drizzle with the balsamic glaze. Garnish with rosemary.

Pro Tips from Our Guides

• Slicing against the grain is critical. Look at the direction of the muscle fibers and cut perpendicular to them.
• Do not marinate in balsamic — the acid will break down the lean meat. Use the glaze as a finishing sauce instead.
• These cuts can be tough if cooked past medium. Keep it medium-rare to medium, max.
• The balsamic glaze can be made ahead and stored in the fridge for up to a week.

Our guides often cut mule deer round steaks thin and grill them hot and fast. The balsamic glaze is the finishing touch.