If you want to obtain the best deer steak, you must first recognize the various types of meat. The four fundamental portions of deer meat are back loin, front shoulder, eye round, and bottom round. All of these items can be used to make delicious steaks. Harp suggests butterfly-cutting the steaks and clipping the silver seam from the meat. However, pounding the flesh to a razor-thin consistency isn’t required.
Season the deer meat with salt and pepper to begin. Fresh herbs can be used if desired.