You caught it or shot it and now you want to cook it. Each month, William “Wild Bill” Powell, owner of Texas Select Seasonings in Santa Fe, shows us how to prepare fish or wild game.
Tenderized venison cut in 1-inch by 1-inch pieces
Thick hickory bacon
Pickled jalapeño halves
Barbecue sauce or glaze
Thin sliced white onions
Add ¼ cup of olive oil and 2 tablespoons of butter to a foil pan. Place on grill and add onions, then season with Texas Season All. Use tongs to toss onions until they are soft, then remove from heat.
Season venison pieces with Rustic Rub wild game seasoning. Set each piece on bacon with a ¼ of a pickled jalapeño and wrap one side only to protect meat while cooking.
Season bacon also, then sear on grill, flipping until bacon is almost rendered. Lightly coat a foil pan with olive oil or bacon fat, add pieces and glaze with a light coat of your favorite barbecue sauce or Texas Select Seasonings’ salted vodka barbecue glaze. Turn once in the pan until coated, then remove when sauce is caramelized.
Serve over sautéed onions.