Not only does deer meat taste good, but it’s also jam-packed with nutrients. Leaner than regular beef and loaded with health benefits. Let us share with you one awesome recipe for this wild venison.
You Will Need:
- 8 Venison fillets
- 8 strips of thin sliced Bacon
- 2 Tablespoon Killer Hogs AP Rub
- 1 Tablespoon Killer Hogs Steak Rub
- 1 1/2 cups Venison Marinade (recipe below)
- Grilled Asparagus (recipe below)
- 1/4 cup Worcestershire Sauce
- 1/4 cup Soy Sauce
- 1/4 cup Balsamic Vinegar
- 1/4 cup Water
- 1/4 cup Vegetable Oil
- 1/4 cup Honey
- 2 Tablespoons Dark Brown Sugar
- 1 Tablespoon Steak Rub
- 1 Tablespoon Lemon Pepper
- 1 teaspoon AP Rub
Combine Ingredients in a large bowl and whisk until sugar and honey are incorporated.
Grilled Asparagus Recipe
- 1 bunch of fresh Asparagus
- 1 Tablespoon Olive Oil
- 1 teaspoon AP Rub
Toss asparagus with olive oil and season with AP Rub. Put it on the grill with 400 degrees temperature. Cook it for about 10 minutes. Then put it on the serving platter.
Boursin Cheese Sauce
- 1 package Boursin Cheese Garlic & Herb
- 1/4 cup Heavy Cream
- 1 teaspoon Lemon Pepper
- pinch of salt to taste
Place Boursin cheese in a small pot over medium low heat. Add heavy cream a little at a time while stirring to melt cheese.Add additional heavy cream 1 teaspoon at a time if needed. Season with lemon pepper and a pinch of salt to taste.
Start by trimming the excess fat to get just the red meat. Once the back straps are trimmed, cut it into 4 inch pieces and butterfly each by making a cut in the middle of each portion.
Place the filet into a dish container and pour marinade over the top. Cover the dish in plastic wrap and soak for 2 hours.
After 2 hours remove each filet from marinade and drain excess liquid using a paper towel. Precook bacon for 6-7 minutes in the oven. Wrap each filet with bacon and use a toothpick to secure. Then drizzle with AP Rub and Steak Rub.
Prepare charcoal grill for direct cooking over hot coals. Grill temperature should be 475-500 degrees.
Season the back side once you place it on the grill. Put the lid close and set a timer for about a minute and a half. After 1.5 minute rotate the steak for about 90 degrees. After 3 minutes flip the steak. After 4.5 minutes rotate the steak to 90 degrees. Make sure that the internal temp is about 120 degrees. A total of 6 minutes cook time, then remove it from the grill.
Let it rest for about 5 minutes.
Drizzle the Bousin Cheese Sauce over the sparagus. Then place the fillet on top.