INGREDIENTS
Roe Deer Rib Eye Ingredients:
• 2 rib eye steaks
• 1 handful thyme
• 1 T moose or bear lard
• ½ cup chopped onion
Marinade Ingredients:
• ¼ cup red wine
• 1 T Worchester sauce
• 2 tsp liquid smoke
Creamed Barley Ingredients:
• ½ cup pearl barley
• ¼ cup white wine
• 1.5 cups chicken, beef or deer stock
• 3 cloves minced garlic
• ¼ cup minced onion
• 2 T canola oil
• 2 tsp. butter
• Handful sorrel leaves
• 1 tbs. grated fresh parmesan
• Salt & pepper to taste
INSTRUCTIONS
Marinade Instructions:
• Place all marinade ingredients into a large sealable storage bag, massage liquid into the steaks & marinade in fridge for min of 3 hrs
Creamed Barley Instructions:
• After 2 hrs, heat oil in skillet over medium heat & stir in barley to coat each grain
• Stir in minced onion & garlic and fry until onions are translucent
• Stir in wine & bring to slight boil
• Add ½ cup of the heated stock & bring barley to slight boil
• Continue stirring in heated stock as barley begins to dry out, allowing it to cook for 40 mins until grains have become soft & swollen (it should triple in size)
• When barley is of a porridge like consistency add 2 tsp butter & grated fresh parmesan & stir until creamy
Roe Deer Rib Eye Instructions:
• Melt lard into heated skillet, toss in the thyme then add the steaks
• Ladle some of the oil from the pan over the steaks & when the bottom of meat is cooked to your liking, turn steaks over & add chopped onion, cooking only until onions are caramelized
Assembly:
• Dish out the creamy barley, place rib eyes on top & drizzle the onion mixture from the skillet over top
• Top off with sorrel leaves & serve while hot or it will become cold. Serves two.
