Grilled Venison Steaks Wrapped in Bacon
Season venison steaks, wrap with bacon, and secure with toothpicks. Grill for 3 minutes per side. Simmer red wine, red currant jelly, and bouillon for a thick sauce. Drizzle sauce over steaks. Serve with asparagus, roasted potatoes, and a bold red wine. Enjoy!
Equipment
- 1 saucepan
- toothpicks
Ingredients
- 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
Instructions
- 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.
Video
Notes
Suggested accompaniments:
Asparagus
Roasted potatoes
Remainder of the bold red wine used for the sauce
Asparagus
Roasted potatoes
Remainder of the bold red wine used for the sauce