YIELD:
1 steak per person
PREP TIME:
Not specified
COOK TIME: 10 minutes
COOKING METHOD: Grilling
INGREDIENTS
bacon slices - semi-cooked thin slices is best
preferred grilling spices (Steak Rub, Montreal Seasoning or Steak/Prime Rib seasoning)
1 chunk of backstrip (loin) sliced to preferred thickness (1" to 1.5")
DIRECTIONS
I enjoy bow & arrow hunting for deer - especially now that my sons are getting old enough to go with me. We may not always find any deer, but the time together is especially rewarding and reminds me to appreciate family time. Here's a recipe we think really brings out the best of venison backstrap, or loin. - Nate Teske
Preparation
For this recipe, I keep things simple. After cutting the backstrap into steaks, trim any remaining silver skin off. If this is not done, the venison may have a gamey taste.
Then rub your favorite spice into the meat BUT not too much as it will affect the wonderful flavor of the venison.
Wrap the back-strap steaks (around the outside) with the bacon and secure with toothpicks. Tip: use partially cooked and very thin bacon to wrap the steaks so it finishes a bit crispier when the steaks are ready and is edible, not just flavoring.
Method
Pre-heat your grill to Medium-High 350F – 450F degrees
Sprits the surface of the venison steaks with canola oil and place on the grates to sear mark.
When the steaks are quickly seared, removed to a holding tray and let them finish to about 145F degree internal temperature.
The Teske's like medium rare, so I do 2 minutes, then a quarter turn for another 2 minutes.
Then flip and repeat. Let it rest for 5 minutes so the juices don't run all over your plate.