Wild game recipe: Steak smothered in honeyed onions

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1/3 c. dry red wine (hearty burgundy or Shiraz works well)

3 T. honey

½ tsp. dried thyme, crushed

1 large red onion, thinly sliced

1 to 2 steaks, cut 1-inch thick (works with venison or beef)

½ tsp. cracked black pepper

2 T. snipped parsley

In a mixing bowl, stir together the red wine, honey and thyme. Separate the onion slices and add to the wine mixture. Let stand while preparing the meat but remember to stir occasionally. Cut all the fat and sinew from the meat (I use the large muscle from a hind quarter). Cut into slice-size servings, about an inch thick. Sprinkle both sides of the steak with cracked pepper. Rub firmly into the surface of the meat. In a large non-stick skillet, cook the steaks over medium-high heat for 10 minutes, turning once. Remove the steaks from the skillet. Slowly pour the onion mixture into the skillet. If you pour in too fast, it might crack the cast iron skillet if that’s what you use. Cook over medium heat for 3 to 4 minutes, stirring occasionally. Return the steaks and reduce the heat to medium-low. Cook, uncovered, for 3 to 4minutes or until the steaks are to the desired doneness and the liquid is slightly reduced. Spoon the cooking liquid over the steaks a few times. Transfer the steaks to serving plates. Spoon the onion mixture over the steaks and serve.

Tim Lawhern is a Wisconsin Conservation Warden with the Wisconsin Department of Natural Resources.

Tags: outdoors, food