Photo by Stuart Villanueva

Take venison steaks out of the freezer and put them on the grill

Grilling season is in full swing. My freezer is almost out of stew-cut and ground venison, so it’s time for bacon-wrapped fillets. For this recipe, I grilled axis steaks with only clarified butter and my Rustic Rub crust.

Heat a small cast iron skillet on the grill to render the bacon crispy after a desired internal temperature is reached. Grill the steaks medium-rare for the ultimate flavor and tenderness. The Cabernet Sauvignon 5 Blend from Sister Creek Vineyards in Sisterdale, Texas, is a great pairing with this grilled venison.

Bacon-wrapped Venison Fillets and Herbal Red Steamed Broccoli

Photo by Stuart Villanueva

INGREDIENTS

Thick-cut hickory bacon

Texas Select Seasonings
Rustic Rub

Clarified butter

Venison loin steaks

DIRECTIONS

Cut venison loin steaks as thick as the bacon is wide and wrap the outside of each steak. Brush lightly with clarified butter and season generously with Rustic Rub Wild Game seasoning.

Grill until desired internal temperature is reached. Lightly brush on clarified butter when the steak is turned over.

Steamed broccoli: Spritz broccoli with olive oil and season with Texas Select Seasoning Herbal Red and some fresh ground sea salt to taste before steaming.