Any steak is better with bacon and butter…
Bacon Wrapped Venison Steaks are just, yum! The combination of two different meats, with an additional flavor of butter will make every bite savory. Venison is a lean meat so when combined with other ingredients, the yield is delicious.
In just one bite, you will get to taste bacon as well as venison meat. It’s a simple, yet delicious, dish. If you use small sized venison steak, it won’t take more than 5 minutes to grill them, otherwise, a few more minutes will be required.
Know Your Cuts
Try this recipe and enjoy!
Recipe adapted from Use Real Butter
Bacon Wrapped Venison Steaks with Garlic Herb Compound Butter
- 4 venison steaks, cut to 3/4-inch or 1-inch thickness (or 8 small ones like I used)
- salt to season
- pepper to season
- 4-8 slices of bacon (enough bacon to wrap each steak)
- Toothpicks, skewers, or plastic/metal food holders
- ¼ lbs unsalted butter, softened
- 4 cloves garlic, grated
- 1 tbsp parsley, chopped
- 1 tbsp rosemary, chopped
Make the garlic-herb compound butter:
- Mix the butter, garlic, and parsley together in a bowl.
- Scrape the butter out onto a sheet of wax paper.
- Wrap the wax paper around the butter, roll it into the shape of a log (diameter is up to you) and twist the ends tight. Refrigerate for probably up to an hour.
- When the butter is firm, remove from the refrigerator.
- Warm a knife under hot water. Dry the knife and cut the butter into slices.
- Makes 1/2 cup of garlic-herb compound butter.
Make the venison steaks:
- Season the steaks on both sides with salt and pepper.
- Wrap a strip of bacon around each steak and secure the ends with the instrument of your choice.
- Grill on high heat for 2-4 minutes a side for smaller steaks, and 4-5 minutes per side for larger, thicker steaks. Rare to medium rare is best (internal temperature of 130-140°F).
- When the steaks are done, remove from heat and serve with a individual portion of the garlic-herb compound butter on top.