Grilled Deer Filet
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.
Prep Time 2 hours hrs
Cook Time 6 minutes mins
Resting Time 5 minutes mins
- 8 Venison Fillets
- 8 Strips 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)
Venison Marinade
- 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
Grilled Asparagus Recipe
- 1 Bunch of Fresh Asparagus
- 1 Tablespoon Olive Oil
- teaspoon AP Rub
Boursin Cheese Sauce
- 1 Package Boursin Cheese Garlic & Herb
- 1/4 Cup Heavy Cream
- 1 teaspoon Lemon Pepper
- 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.