Wild Game Bone Broth French Onion Soup

Wild Game Bone Broth French Onion Soup. After the sun has pulled the covers up and tucked itself in for the nigh and the cold starts to set in, does anything sound better than warm soup? I don’t think I feel happier and cozier than when I have my hands wrapped around a steaming bowl of French onion soup topped with gooey, melty gruyere cheese and homemade wild game bone broth.

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Wild Game Bone Broth French Onion Soup

French onion soup is an OLD dish. Like think 8,000 years old. There are many different versions of how it first came around, but my favorite is the one where King Louis XV returns from deer hunting to bare cupboards. He rounds up some onions, butter, and champagne (which seems odd that his cupboards are bare, but champagne is around, but anyway), throws it all in a pot, and voila, French onion soup is born.

French onion soup was commonly considered the food of the poor because onions were cheap, easy to grow, and plentiful throughout Europe. The soup became popular in the 1960s in America along with the nation-wide trend of French cuisine in general.

To me, if French onion soup is the food of the poor, I don’t want to be rich. It’s one of my favorite meals. The ingredients are simple and easy to find, but the flavor developed from simply simmering caramelized onions in silky bone broth is downright amazing!

So, without wasting more time, let’s make Wild Game Bone Both French Onion Soup!

The Wild Game Bone Broth

You can make this recipe with store-bought beef broth, which is fine, but this is a wild game website, so I am going to share really quick (like the condensed, superfast version) how I make homemade wild game bone broth. I make a huge batch at one time from any of the bones I have in the freezer. Many times, the broth will be a combination of elk, deer, and pronghorn bones.

I roast the bones in a 400-degree Fahrenheit oven for one hour. I also do two or three onions, just cut in half and you don’t even have to remove the skin, and a couple of big chunks of ginger, I don’t even peel it.

After the bones are roasted, I put them, the onions, ginger, about six carrots, a bunch of celery, a couple of star anise pods, and a handful of whole cloves into a large stock pot. I cover everything with water, so this could end up being up to 24 cups of water if the pot is large like mine, and let it start simmering for hours. When I say hours, I mean like six. I reduce the liquid by about three quarters. Pour through a fine mesh sieve and scrape any fat from the top.

I don’t add salt to my bone broth. I just salt it when I use it so I can get it the way I like. Also, because it is so concentrated after hours of simmering, it doesn’t take up much room in the freezer. I freeze it in little pint-sized containers and then when I use for a recipe later, I add back in the water. So, for a pint of broth, I would add eight to twelve cups of water back in, depending on what I am doing.

Let’s Make French Onion Soup

Now that the broth is ready, it is time to start the onions. To a large skillet over medium heat, add a couple of tablespoons of olive oil, enough to coat the entire base of a ceramic dutch oven, and a tablespoon of butter. Once the butter is melted, add the onions. I slice the onion into long strips for this soup.

Spread the onions out and make sure they are coated in the oil. Let them cook for ten minutes, stirring often to keep them from sticking to the pan or burning. If they are cooking too quickly, you may need to reduce the heat a little. You are looking for a slow caramelization here.

After ten minutes, sprinkle a tablespoon of salt over the onions to develop even more flavor. I also add a teaspoon of sugar. It helps with caramelizing. Cook for twenty minutes more.

Once the onions are golden, and caramel-y, and smell like heaven, they are ready. Deglaze the pan with a cup of wine, red or white will work here, and be sure to scrape all that flavorful goodness from the bottom of the pot.

Add the pint of reduce wild game bone broth and eight to twelve cups of water. Bring to a gentle boil, and we will add even more flavor to this dish! Add two tablespoons of Worcestershire sauce, a tablespoon of Italian seasoning, and salt and pepper to taste.

Reduce the mixture for thirty minutes on a simmer. Add a quarter cup of sherry.

While your soup is doing its thing, toast sliced pieces of French baguette in the oven. I toast them under the broiler for five minutes. If you brush them with a little butter or olive oil first, you will get a beautiful, crunchy golden crust.

It’s time for the fun part: melting the cheese. Fill an oven safe ramekin with a cup or two of the French onion soup base. Nestle a few pieces of the toasted French bread into the soup, and then top it with shredded gruyere cheese. I do a ramekin per person.

Place the ramekins in the oven at 350 degrees for about ten minutes. The cheese should be melted and slightly browned (cue drool), and the broth slightly boiling. Aaaannnndddd…it’s time to eat!

Happy Hunting!

If You Like This Recipe, You Might Also Like…

Pronghorn Pumpkin Ale Chili

Venison Real Texas Chili

Elk Guinness Stew

Venison Stuffed Shells with Apple and Butternut Squash Sauce

I love the combination of squash and apples. The melded flavors are comforting, warm, savory, and just a little bit sweet. I think when the duo is mentioned many people think of a pie, a sweet and rich auburn pie served for Thanksgiving. But squash and apples don’t always have to be a dessert. They can create a rustic, homey dish like this Venison Stuffed Shells with Apple and Squash Sauce.

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This dish takes a little bit of time to pull together, but the end result is worth the effort. To start, cook a medium sized butternut squash in oven at 400 degrees Fahrenheit for 45 minutes. I cut the squash in half and place the squash cut side down on a large baking sheet. You can also line the sheet with aluminum for easier clean-up, as sometimes the squash weeps a little when roasting.

Remove the squash from the oven and let cool slightly before handling. I like to play Russian roulette with the squash and try to pick it up before it has properly cooled, usually resulting in burned hands, but that’s just me.

While the squash is cooling, prepare the venison sausage for stuffing the shells with. In a large skillet over medium heat, add some cooking oil, I like to use olive oil for this particular recipe but work with what you have. Once the oil is heated, add a medium diced onion and cook for five to seven minutes, or until the onion is soft. Next, add in the venison Italian sausage.

I make my own sausage. I grind the venison with bacon ends at a ratio of 80% meat to 20% bacon ends. This gives the sausage a nice fat content that isn’t overly greasy or fatty, but keeps the sausage moist when cooking. I season the sausage with salt, black pepper, crushed red pepper flake, Italian seasoning, allspice, garlic and onion powder, and plenty of fennel seed. I also add touch of brown sugar to sweeten it up a bit.

This recipe requires a pound of venison Italian sausage. Add the sausage to the onions and cook thoroughly, about five to seven minutes again. Once the sausage is cooked through, add a half cup of chopped pecans, a tablespoon of fresh minced sage, and a tablespoon of fresh minced rosemary. Stir together, turn off the heat, and set aside to cool.

While the sausage mixture is cooling, cook your pasta shells. I used jumbo pasta shells for this recipe, but you could also use manicotti. If you are really ambitious, you could make these into raviolis as well. Cook the shells to al dente, where they are soft but not falling apart.

Drain the shells and set aside to cool. As with the butternut squash, I played Russian roulette with the shells and tried to stuff them before they were cool enough for handling. It didn’t feel great.

Wow there are a lot of steps here, but bear with me, it is going to be worth it. Return to the cooled sausage mixture and mix in a container of ricotta cheese. Set that aside.

Back the squash! Scoop the squash guts into a blender and add a little salt and pepper for flavor and half cup to three quarters of a cup of stock. I used a vegetable stock. You could use chicken too if that is what you have on hand. If you were really fancy, this would also be a perfect opportunity to throw in some homemade bone broth.

Blend the butternut squash into a smooth puree. It should still hold together, so add the liquid slowly until you reach a consistency similar to the applesauce. Add the butternut squash puree to a large skillet with a cup of unsweet apple sauce. Turn the heat on medium low and stir until the sauces are combined. Slowly drizzle in a quarter cup of heavy cream and stir until a smooth, creamy, orange sauce forms. Add a cup of parmesan cheese and mix until completely melted.

Stuff the shells with the sausage mixture. Spoon a quarter of the apple and butternut squash sauce into the bottom of a 9x13 baking dish. Set the stuffed shells on top of the sauce. Once all the shells are set, pour the remaining apple and butternut squash sauce over the top and then sprinkle on a layer of mozzarella cheese. Bake in a 350 degree Fahrenheit preheated oven for 30 minutes, until the cheese is gooey and the sauce is bubbling!

And now! Time to enjoy! This dish is creamy, rich, and savory. It has hints of squash and apple layered with cheesy goodness and fresh herbs. It is one of my favorite dishes to serve for a crowd because it is easy to make large batches and is incredibly filling.

Happy Hunting!

If You Like This Dish, You Might Also Like….

Wild Turkey Tagliatelle

Pheasant Carbonara

Pronghorn Pumpkin Ale Chili

Deer Liver Whiskey Apple Pate

So, I did an offal thing. It was completely out of character for me. I made deer liver pate. Every year while people are cleaning their deer I comment how “someday” I am going to use the organs from a harvest and make…something.

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“When the blood in your veins returns to the sea, and the earth in your bones returns to the ground, perhaps then you will remember that this land does not belong to you, it is you who belongs to this land.” ~ Native American quote

I have had deer heart once before. But it wasn’t mine. And I didn’t prepare it. It was surprisingly good. That is about all of the adventure I have embarked on when it comes to organ meat, but I have read a lot about keeping organs and the benefits of their consumption.

Traditionally, hunters never discarded the organs. Organs were harvested and prepared for their nutritional benefits. They are excellent sources of minerals and vitamins. But don’t take my word for it. Here’s an article with lots of information about the benefits of organs.

I heard this thing recently, and this could all be rumor but I am going to share it anyway, that James Blunt, you know the celebrity, went on an all meat diet and ended up developing scurvy, the “sailor’s disease.” Scurvy is incredibly rare, but one way to develop it is to become a carnivore.

Scurvy is basically when your body becomes depleted of Vitamin C and you develop a vast collection of issues such as weakness, fatigue, wounds that don’t heal up properly, and other stuff. It doesn’t sound fun. James Blunt cured his scurvy by consuming orange juice until he developed acid reflux.

So, the moral of the story seems to be that being a carnivore doesn’t work if you’re a human. Or does it? Historically, there are groups of humans who survived solely eating meat. The best example is the Arctic Native American tribes the Inuit. The arctic tundra is not a suitable landscape for growing crops, so the Inuit diet consisted of fish and the mammals they hunt, including seals, walruses, and whales.

Obviously they do not develop scurvy or the other illnesses associated with being a carnivore. How is this possible? While many things most likely factor into the equation, there are two habits the Inuit engage in that researchers believe keep them healthy and able to survive of a solely meat-based diet.

First, the Inuit eat most of their meat raw, both mammals and fish, and this is thought to sustain more of the vitamins and minerals contained within the meat. Second, they eat the organs.  If you want to know more about the Inuit and their all meat diet, this is a great book: My Life with the Eskimo.

So, in conclusion, I would like to send a message out to James Blunt. Next time you go full carnivore eat your organs!

Now that’s out of the way, let’s make this venison liver pate.

Pate was much easier to make than I initially thought. There are lots of different ways to make your liver concoction. You can vary which type of liver you use, what type of spices or vegetables you mix in, and even the fat you add at the end can be different. It’s basically a choose your own adventure with pate.

The key to a successful pate is to remove some of the rich “bloody” taste that liver is known for. Just to give you an idea if you haven’t tried liver, it has a strong iron taste.  It is very distinct and lies somewhere between metal and blood.  It is so distinct, you will always recognize it in a dish no matter how little is used.  If you asked me what iron tasted like, I don’t know that I could find the words to accurately describe it, but if you had me taste something that is rich in iron, like liver, I could immediately pick that flavor out. While you can’t fully remove this definable characteristic of liver, you can lighten it. You want a pate that is reminiscent of the liver flavor. Achieving this is quite easy. I soaked the liver overnight in a mixture of salt and water. I used four cups of water and two tablespoons of salt.

In the morning, the liver had a more muted color. I thoroughly washed the liver, removing any access blood from it, and then cleaned off any thing that didn’t look edible, such as arteries or connective tissues. Just make it pretty.

Heat up a large, heavy bottomed skillet or a dutch oven. I used a very large cast iron skillet for my pate. Cook up five or six slices of bacon until crispy. Pull the bacon and set aside, but reserve the fat in the pan to use for sautéing your vegetables.

To your hot bacon grease, add one diced onion, four diced carrots, and 4 diced celery stalks. Also add in one chopped apple. It isn’t important the size you dice up your vegetables to, since you will ultimately puree everything, but try to keep the size uniform so your vegetables will cook evenly.

Cook the vegetables for about five minutes and then add the chopped liver. Season with salt, pepper, and oregano. Cook until the liver is cooked through, about ten to fifteen more minutes.

Drizzle in the cup of whiskey at this point and let things reduce for five to ten minutes. The mixture should be thick and the wine along with the starches from the vegetables should create a creamy coating over everything.

Alright, it’s time to turn this pile of vegetables and liver into pate! Be careful with this next step, as things tend to be hot and steamy. Fill a food processor with the liver mixture. I had to add about half the mixture, blend until it broke down into a paste, and then add the second half. If you have a larger food processor you may be able to fit the entire pan in one large batch.

Don’t forget to add your bacon back into the pate mixture at this point. I just dropped the pieces in whole and let them blend down, much to the dismay of the dogs who were very certain the bacon was going to be theirs’.

Grind until things are smooth. Slowly drizzle in your cup of heavy cream. If you are looking for a dairy free option you can use a can of coconut cream and it works nicely too. The cream really changes the consistency of the entire dish. It creates a beautifully smooth, creamy texture that almost melts in your mouth.

Afterwards, put the pate in the fridge to cool for at least two hours. It tastes best cold. You can preserve it if you aren’t going to use it immediately, like say you are making it for your party tomorrow, by pouring melted butter over the top. This creates a nice seal on top.

Alright, let’s serve this pate up! This was my first time eating pate. It was actually my first time eating liver ever. I will admit, it took me a few bites to wrap my head around it. It is rich! It is earthy! It is…a lot.

One thing I learned is how you serve pate can change everything. Just pate on a little slice of bread isn’t my most favorite presentation. It just tasted like liver. Which isn’t a bad thing if you are a liver fan. My parents, having grown up on liver and onions, loved it just plain. I needed a little more bling for my pate.

So, to plate up your pate, first toast a thin slice of baguette. Add a little butter to your slice. Smother some pate on top. Finally, garnish with a pickled vegetable of your choice. The most popular is a cornichon pickle. My favorite was pickled red onion. Other options are pickled jalapenos, capers, cucumbers, pickled beets, or radish slices.  Another item that made it that much better was to add a drop of a mustard based hot sauce like my all-time favorite from the Caribbean island of Grenada.

I am curious, what do you like to top your pate with? And what is your favorite liver to use?

Anyway,

Happy Hunting! 

Asian Style Elk Meatballs: A Perfect Party Appetizer

I am not always the best pre-planner. If I am headed on vacation, I am the one packing my bags thirty minutes before we are scheduled to leave.  I tend to forget essentials, you know, like my tooth brush.  I do not know why I have to wait until thirty minutes before our scheduled departure to start preparing for my trip, but I do it every time.  And every time, as I am realizing I don't have any clean socks to pack, because that would require a pre-check of my dresser drawers to ensure there are socks available for my trip, I curse myself for procrastinating.  You would think I would learn my lesson.  Arriving at your destination without pants to wear can be quite unfortunate.  But every vacation, no matter what, I still find myself packing that bag thirty minutes before jumping in the car and hastily roaring away, most likely with a pair of dirty socks, no toothbrush, and pant-less.

"I wanted to be a skinny little ballerina but I was a voluptuous little Italian girl whose dad had meatballs on the table every night." ~ Lady Gaga

This incredible skill of procrastination is also useful in other situations.  This past New Year's Eve, I was invited to a late night celebration.  I was invited well over a week in advance, and was told to bring three simple things: myself, a drink to share, and an appetizer dish to share.  Guess what was ready with an hour before party time?  Nothing. Not my drink to share, not my appetizer dish, and certainly not myself.

Realizing people would probably not care if I stopped at the store and grabbed a bottle of some drink to share and that I was dressed like a slob (with dirty socks of course), I did think people would notice if I arrived with no appetizer in hand.  I contemplated buying one of those pre-made vegetable or meat and cheese trays, but I figured my fellow procrastinators would also devise this plan and arrive with the same appetizer.

I opened my refrigerator in search of something to throw together, and luck would have it, there was a pack of elk chunk waiting to become my quick, throw together New Year's Eve appetizer.  I quickly ran the chunk through my meat grinder.  It resulted in about a pound of ground elk.  To the ground elk, I added a cup of panko bread crumbs, some fresh chopped parsley, and a little nutmeg.  I also seasoned generously with salt and pepper.  I also added in one beaten egg and two tablespoons of milk.

I find the best tactic for mixing meatballs is to just dig right in with your hands.  This gets everything incorporated really thoroughly.  Also, it allows you to test the consistency of the meatballs.  If the meatballs feel too wet and things aren't really sticking together, add more panko bread crumbs.  If things feel to dry, add in more milk.

Since this was a quick throw together appetizer, I used what was available in my pantry to make my meatballs.  If you don't have, or maybe you don't like, panko bread crumbs, traditional bread crumbs will also work.  Also, I don't always have fresh parsley on hand.  I actually never have it on hand, but for some reason on this particular evening I did.  If you don't have fresh parsley, dried would also work.  You would only need a tablespoon of dried parsley instead of a quarter cup like with the fresh.

Roll the meatballs into balls using about a tablespoon of the meat mixture.  Place them on an ungreased baking sheet.  For easier clean-up, line the sheet with aluminum foil.  Bake the meatballs in a 400 degree oven for about 12 minutes.  The meatballs should be slightly browned and your kitchen should smell delicious!

While the meatballs are roasting away, pull out a crockpot.  Set the crockpot on low heat.

To the pot, add 3/4 to 1 cup of hoisin sauce.  I started with 3/4 of a cup and then added more at the end of I wanted more of the hoisin flavor to stand out.  A beautiful dark amber color, hoisin is a sweet and salty sauce commonly used in Chinese cuisine.  It is a pungent sauce packed with a ton of flavor, so start with less and you can always add more.

To the hoisin, add one tablespoon of soy sauce, a teaspoon of sesame seed oil, two cloves of minced garlic, and a teaspoon of ground ginger. To help liven up the flavor of the spices in the hoisin sauce, add a tablespoon or two of rice wine vinegar.  Give everything a stir and a quick taste.  The sauce should taste salty and a bit spicy.  Now it is time develop the sweetness of this sauce.  I always taste things before I start adding my sweetener to see where things are at.  This is important with the hoisin because it also adds sweetness to the dish, and you don't want the meatballs tasting like lollipops!  Anyway, slowly add the honey in a drizzle at a time, tasting as you go, until the sauce is where you want it.  If you desire a bit more salt, add a little more soy sauce.  If you want more hoisin flavor, drizzle some more of that in.  I ended up with about a tablespoon of honey at the end.

After the meatballs are done cooking, add them to the hoisin sauce, making sure to coat all the meatballs with the sauce, and you are ready to party!  I took the entire crockpot to the gathering with me, this way everything stayed nice and warm.  To serve the meatballs, sprinkle a few sesame seeds on top.

Meatballs are a great party appetizer.  A pound of meat and a few simple ingredients make a deliciously quick treat.  They can be served using only toothpicks, so there is no need for utensils or plates.  They can also be made in advance and then just added to the crock-pot to heat back up.

These salty and sweet Asian-style meatballs received lots of praise at the party, and no one suspected they were a product of procrastination.

Happy Hunting!

Seared Deer Steaks in a Cilantro, Lime, Jalapeno Sauce

Living in the middle of a desert, seafood isn't always the best choice.  Anytime I order fish or other seafood from a restaurant, I can almost taste the freezer burn.  I can actually see it on the crab legs when I am at the grocery store. Don't get me wrong, I still buy those crab legs and cook them up as a special treat every once in awhile, but I am still saying that in the middle of the desert, seafood is not like seafood you get other places.

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That being said, oddly enough our little town has a sushi restaurant.  If you had opened up a sushi restaurant in this simple little uranium mining town thirty years ago, you would have been laughed out of town.  And most likely gone bankrupt, because I can't imagine the tables would have been full.  However, as the town has blossomed, or actually a better word is probably exploded, into a tourist destination quickly over the last ten years, the cuisine has evolved.  There are several Thai restaurants, a handful of Mexican places, and even this sushi restaurant.

Anyway, for being a sushi restaurant sitting in a barren dust bowl of red blow sand, cactus, and sweltering heat, it is actually pretty good.  The fish is flown in daily from Hawaii, and they try to source local ingredients for the rest of their ingredients, such as vegetables and fruits.  I think the local produce is part of what appeals to me when I dine at the sushi place, and in particular I like their La Sal Roll.  Named after the mountains to the west of the town, the La Sal Roll is a salmon based roll with asparagus, lime, cucumber, and avocado.  The roll has a refreshing bite from the lime and cucumber, but is also hearty from the avocado.

This roll is the inspiration for this deer steak dish.  With summer dragging in an extra long heat wave this year, eating has been...challenging.  It feels so hot that steak sounds awful.  But it is also summer, the season of grilling, which makes steak sound appealing.  It's a confusing state to live in.  This deer steak is a great compromise.  It takes the refreshing flavors of lime and cilantro and pairs it with the kick of jalapenos, creamy avocados, and a bit of spicy ginger.

"People get a little bolder and more wild in summer. You've got things going on kabobs, things cooking on the bone. There's something about standing over a grill or outside with the family that inspires us." ~Guy Fieri

For the steaks, I used deer backstrap and cut it into four medallions about three inches thick.  It would also work great with tenderloin or another steak cut.  Another substitution would be to use elk, moose, or pronghorn. I think this sauce would pair great with any of those steaks.  Let the steaks rest at room temperature for ten to fifteen minutes.  Then season them liberally with salt and pepper.

While the steaks are resting, preheat the oven to 400 degrees.  On a rimmed cookie sheet or in a roasting pan, place some cherry tomatoes and asparagus.  I usually do four to five cherry tomatoes and half a bundle of asparagus per person.  Drizzle a little olive oil over everything, season with salt and pepper, give everything a quick mix using your hands, and throw those puppies in the oven.  They should take about twelve to fifteen minutes to cook.  You will know they are ready with the tomatoes are just starting to burst.

Next, prepare the sauce.  To a large bowl, add two big handfuls of cilantro, just torn with your hands into chunks, one jalapeno sliced into rings (if you aren't a fan of spicy, remove the seeds before you slice up the pepper), two teaspoons of grated fresh ginger root (which I suggest purchasing a microplane to use.  They are the best, and can be used on cheese, garlic, nutmeg, or for zesting fruit), two cloves of garlic (which can also be grated on the microplane!), the juice of three limes, and four tablespoons of coconut aminos.  I like to use coconut aminos for this recipe because it adds that salty soy sauce taste, but it also adds a hint of sweetness.  If you don't have coconut aminos you can always just substitute in soy sauce or tamari.  Whisk everything together and set aside.

To cook the steaks, heat a skillet over medium high heat.  Wait until the pan is good and hot before adding the steaks.  This will create a really nice crust to the steaks.  I like to actually time my steaks when cooking them.  Since these steaks were fairly thick, I let them go for three minutes per side, for a total of six minutes cooking time.  That resulted in a medium rare steak.  If you are more of a medium person, add a minute.  More of a rare person?  Subtract a minute.  If your steaks are thinner than three inches, subtract a minute.

Once you have cooked both sides, it is time to add the sauce.  Leave the pan on medium high heat and slowly drizzly the sauce into the pan and over the steaks.  The pan should be hot enough when the sauce hits the pan, it sizzles.  You are almost caramelizing the sauce for a minute.  Let it bubble around the steaks for about thirty seconds and then turn the heat off.  Let the pan sit while you prepare the plates.

For plate preparation, dice up half an avocado per person.  Make the pieces bite size chunks.  Lay two medallions onto each plate.  Place the roasted cherry tomatoes, asparagus, and avocado around the steak.  Pour the sauce over everything and garnish with a little fresh cilantro.

So, if you are looking for fresh twist on steak, give this recipe a try.  I love the heat you get from the jalapenos, the spicy little kick of the ginger, and the sweet hints from coconut aminos.  Enjoy!

Happy Hunting!

Yield: 4

Author: a 12 Gauge Girl

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Deer Steaks in Cilantro, Lime, Jalapeno Sauce

Perfectly seared deer backstrap drowning in a sweet and spicy cilantro and jalapeno sauce with a kick of lime.

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

Ingredients

• 4 deer steak medallions cut about three inches thick (or elk, pronghorn, moose, etc)
• Salt and Pepper
• 1 Cup chopped cilantro
• 1 Jalapeno, sliced into rings
• 2 Teaspoons fresh grated ginger
• 2 Cloves garlic, minced
• Juice of two limes
• 4 Tablespoons coconut aminos
• 2 avocados
• Cherry tomatoes
• Asparagus
• 2 Tablespoons olive oil

Instructions

1. Preheat oven to 400 degrees
2. Place cherry tomatoes and asparagus on a baking sheet (lined with aluminum foil for easy clean-up). Drizzle with olive oil and season with salt and pepper. 
3. Roast in oven for 12-15 minutes until the cherry tomatoes start to burst.
4. Prepare the cilantro jalapeno sauce in a large bowl. 
5. Add chopped cilantro, diced jalapenos, two teaspoons fresh grated ginger, the juice of two limes, and four tablespoons of coconut aminos to the bowl. Stir and set aside. 
6. Let steaks come to room temperature for 10-15 minutes before cooking.
7. Heat medium skillet over high heat. Cook steaks three minutes per side for medium rare.
8. Once steaks are cooked to liking, pour the cilantro jalapeno sauce into the hot pan around the steaks.  Allow to cook for one minute.
9. To plate, place a steak medallion on a plate. Top with half an avocado, roasted cherry tomatoes, and asparagus. Pour quarter of the cilantro jalapeno sauce over the entire plate.  Enjoy!