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Recipe:
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Smoked Bacon Wrapped Venison Steaks
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Serves:
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4
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Ingredients:
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Servings--1 steak per person
Boned haunch of venison, or a chunk of tenderloin or top round of beef (uncutyou will be cutting the steaks) enough to make 1 steak per person
1 head of fresh garlic
Sea or Kosher salt
Coarse ground fresh pepper
Thick-sliced ( inch or slightly less is good) smoked bacon, or pepper bacon, amount will be determined by size of slices and number to encircle each cut of meat
Wooden skewers or flat toothpicks
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Procedure:
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Place a hanging griddle from a crane over a hot fire to heat before placing the meat on it. You may use a grilling pan on a charcoal or gas grill as a substitute, if you wish. If you use a grill, preheat it, then turn the fire to medium or low, depending on the air temperature.
Cut generous portions of boned venison haunch, tenderloin of beef or top round (I like to cut a piece about the thickness of the width of your bacon. The wider the bacon, the better. 2-2 inches is very good!). It is permissible to use 2 chunks of meat to make a circle of meat about 4-4 inches in diameter. Encircle with bacon, using as many strips as needed, securing it at each quarter of the circle with a skewer or toothpick. Remove and peel a large clove of garlic, cut it and rub the meat on both sides liberally, making sure the crushed garlic is embedded into the flesh. Embed the pepper into one side only by grinding it onto the meat and patting it in with your hand.
Place meat onto the griddle and rotate every few minutes to allow the bacon to cook slowly as it is exposed to the fire (be careful it does not burn). Move each piece around as equally as you can to insure good exposure. The melting bacon fat will make the steaks cook nicely on the griddle. When the steaks are sizzling nicely, turn them over carefully and repeat the rotation. Continue this practice until you are satisfied that the meat is done to your expectations. Look for a dark brown crusted surface, both sides.
Remove and serve piping hot. Advise diners to remove the picks or skewers before eating.
Venison is best served medium rare. Too often, it is over-cooked and, thus, some diners find it offensive. The general rule is to treat venison as you would the best cut of beef.
Hearth Cookware--hanging griddle
Fire--medium to hot, with a very good bed of coals, or, BBQ grill
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Difficulty (1-10):
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4
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Cooking (yes/no):
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Yes
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Country:
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USA
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Speciality:
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n/a
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Rating:
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n/a
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Author:
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n/a
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Author URL:
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http://
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Contributor:
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Seamus
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Hits:
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115
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Comments:
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Comments 0 | Rate Recipe
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