It’s here on Foodies of New England that we explore such adventures, and today, we’re venturing into the realm of rustic elegance with a dish that marries the robust flavors of the wild with the comforting embrace of home cooking: Grilled Venison Steaks Wrapped in Bacon.
In this blog post, we’ll delve into the secrets of selecting the perfect cut of venison, the art of wrapping it in bacon to seal in moisture and flavor, and the finesse required to grill it to perfection. This Grilled Venison Steaks Wrapped in Bacon recipe isn’t just a set of instructions; it’s an invitation to create an experience that transcends the ordinary, one that offers a taste of the wilderness with every tender, smoky bite. Join me as we embark on this culinary journey, where tradition meets innovation and every meal is a celebration of New England’s bountiful harvest.
Grilled Venison Steaks Wrapped in Bacon
- 1 saucepan
- 4 venison steaks ¾ - 1” thick
- 4-8 strips of bacon depending on size of steaks
- 4 Tablespoons butter
- Cavendar’s Greek Seasoning
FOR THE SAUCE
- 3/4 cups bold red wine
- 4 Tablespoons red currant jelly
- 1 Tablespoons beef bouillon granules
- Wrap venison steaks with bacon strips; secure with toothpicks.
- Melt butter in a saucepan and sprinkle with Cavendar’s Seasoning. Drizzle steaks liberally with the seasoned butter.
- In a saucepan, bring red wine, red currant jelly, and bouillon to a boil. Reduce heat and allow to simmer, stirring occasionally while steaks are grilling. Mixture will thicken as it cooks down.
- Grill steaks over medium-high heat approximately 3 minutes per side with grill cover open. (Caution: Monitor the cooking process closely. Bacon drippings cause flames to flare up and can easily burn the steaks.)
- Remove steaks to plates and drizzle with red wine sauce. Serve immediately.
Remainder of the bold red wine used for the sauce
Grilled Venison Steaks Wrapped in Bacon is a dish that speaks to the heart of rustic, yet refined cooking. The process of preparing this meal can be as rewarding as the act of savoring it. When one selects venison for grilling, there’s an appreciation for its lean quality and the robust, earthy flavor it promises. Venison carries with it the essence of the wild, a reminder of nature’s bounty.
Wrapping the steaks in bacon is a gesture that infuses the venison with a smoky richness. The bacon’s fat gently bastes the steak as it cooks, ensuring that the lean meat remains moist and tender. It’s a harmonious marriage of flavors where the venison’s gaminess is beautifully complemented by the bacon’s savory notes. The sizzle of the bacon as it hits the grill is a sound that can stir excitement and anticipation.
Grilling requires attentiveness—the heat must be just right to cook the venison thoroughly without overdoing it. There’s a certain satisfaction in mastering the grill, in finding that sweet spot where the meat cooks to perfection. Flipping the steaks should be done with care, allowing the bacon to crisp up without burning, creating a texture that is wonderfully pleasing to bite into.
The aroma that wafts through the air as the Grilled Venison Steaks Wrapped in Bacon cook is inviting, hinting at the delectable meal to come. It’s a scent that can make mouths water and hearts warm, especially when shared in the company of good friends or family. The simplicity of the dish allows the natural flavors to shine, speaking to a love of ingredients that are minimally tampered with.
The Best Way to Serve Grilled Venison Steaks Wrapped in Bacon
Serving Grilled Venison Steaks Wrapped in Bacon is an experience that can be both rustic and elegant, a true celebration of the senses. The presentation of these steaks should do justice to their rich flavors and the care taken in their preparation. Imagine them on a wooden cutting board, which not only adds to the aesthetic but also speaks to the natural origins of the venison. The sight of the bacon, crisped to perfection and hugging the steaks, promises a delightful contrast in textures.
The ambiance for enjoying this dish might be one of subdued lighting, perhaps with candles flickering softly, lending an intimate feel to the meal. It’s easy to envision this as the centerpiece of a special occasion, where the robustness of the venison is appreciated alongside heartfelt conversations. The smokiness of the grilled meat, combined with the savory bacon, creates an aroma that is both comforting and indulgent.
Pairing the venison with sides that complement its richness without competing for attention is key. A simple salad dressed in a light vinaigrette or some roasted vegetables can provide a refreshing counterpoint to the meat’s intensity. As the steaks are sliced and served, there’s a shared anticipation among the diners, a quiet appreciation for the quality of the food before them.
Choosing a beverage to accompany the venison is an opportunity to enhance the meal further. A full-bodied red wine, with its own complex notes, can align beautifully with the gamey nuances of the venison. Each sip can serve Grilled Venison Steaks Wrapped in Bacon to cleanse the palate and ready it for the next flavorful bite.
When it comes to Grilled Venison Steaks Wrapped in Bacon, there are several questions that might commonly arise, reflecting the curiosity and concerns of those who are eager to try this dish. The following FAQs aim to address these queries with clarity and insight.
- What is the best cut of venison for grilling? For grilling, you’ll want to select cuts that are naturally tender and well-suited to quick cooking methods. The backstrap or tenderloin of venison is ideal for this purpose. These cuts are equivalent to the filet mignon in beef and are known for their tenderness and lean quality.
- How do I prevent the venison from becoming too dry? Venison is a very lean meat, which means it can dry out quickly if overcooked. To prevent this, it’s crucial to keep an eye on the cooking time and use a meat thermometer to ensure the venison reaches the desired doneness without going over. Medium-rare to medium is often recommended, which corresponds to an internal temperature of about 135°F to 145°F (57°C to 63°C). Wrapping the steaks in bacon also helps to retain moisture and add fat, which enhances juiciness.
- Can I marinate the venison before grilling? Marinating venison can introduce additional flavors and help tenderize the meat. A simple marinade using ingredients like olive oil, garlic, herbs, and a touch of acid such as vinegar or lemon juice can be quite effective. Marinate the steaks for several hours or overnight in the refrigerator, but be mindful not to let them sit in the marinade for too long, as the meat can become mushy.
- What type of bacon should I use for wrapping? The choice of bacon can influence the flavor and texture of the dish. Thin-cut bacon is typically preferred for wrapping around venison steaks because it cooks more quickly and crisps up nicely without requiring extended cooking times that could lead to overcooking the venison. Additionally, using a less smoky bacon allows the natural flavor of the venison to shine through.
- How do I secure the bacon to the venison steaks? To keep the bacon in place while grilling, you can use toothpicks soaked in water (to prevent burning) to secure the ends of the bacon strips to the steak. Just remember to remove the toothpicks before serving.
- What accompaniments pair well with Grilled Venison Steaks Wrapped in Bacon? Considering the robust flavors of the dish, sides that offer a refreshing contrast or complement the richness are ideal. A crisp green salad, roasted vegetables, or a tangy coleslaw can provide balance. For starches, consider roasted potatoes, wild rice, or a rustic bread to soak up any flavorful juices.
In conclusion, the Grilled Venison Steaks Wrapped in Bacon is a dish that speaks to the heart of our rich culinary tradition, a true celebration of both the region’s game and its love for hearty, comforting flavors. The venison, with its deep and robust taste, is perfectly complemented by the smoky richness of the bacon, creating a harmonious marriage of flavors that is both rustic and refined. It’s a dish that could easily find its place among the pages of Foodies of New England, standing as a testament to the region’s gastronomic diversity and the skill of its cooks.