Empty My Fridge
How to Grill a Venison Steak
Ingredients
- Venison8 + 1 ½ cups
- Bacon · sliced8
- Killer Hogs AP Seasoning7 tsp
- Beef2 tbsp
- Worcestershire sauce¼ cups
- Soy sauce¼ cups
- Balsamic vinegar¼ cups
- Vegetable oil¼ cups
- Honey¼ cups
- Brown sugar2 tbsp
- Lemon4 tsp
- Asparagus1 bunch
- Olive oil1 tbsp
- Killer Hogs AP Rub1 tsp
- Garlic1 packet
- Heavy cream¼ cups
- Saltto taste
Instructions
- Trim the silver skin and excess fat from 2 deer loins. Cut each loin into 4-inch portions, and butterfly each one with a cut 3/4 of the way through the middle, without cutting all the way through.
- Put the filets in a shallow dish, pour the marinade over them, cover with plastic wrap and soak for 2 hours.
- Bake the bacon on a baking sheet at 400°F for 6 minutes. Drain on paper towels. It should be slightly brown and pliable.
- Set up a charcoal grill for direct cooking over hot coals, at 475–500°F.
- Take the filets out of the marinade and drain off the excess onto paper towels. Wrap each filet in bacon and secure with a toothpick.
- Season the outside of each filet with AP Seasoning and Steak Rub.
- Place the filets on the hot grate for 1 1/2 minutes, turn them 90 degrees to make grill marks, and cook 1 1/2 more minutes. Repeat on the other side.
- Remove the filets at 120°F internal for rare, or cook longer to your liking.
- Rest the filets for 5–7 minutes before serving.
- Make the marinade ahead: whisk the Worcestershire sauce, soy sauce, balsamic vinegar, water, vegetable oil, honey, dark brown sugar, Steak Rub, lemon pepper and AP Seasoning in a large bowl until the sugar and honey dissolve.
Summarized from HowToBBQRight's video. Watch it for the details.
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