Grilling a Venison Steak: Tips and Tricks for a Delicious Meal

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Channel: HowToBBQRight  

The dish showcased in this video features Venison Tenderloin, butterflied and grilled to perfection. This recipe is perfect for anyone looking for non-GMO, organic red meat. Check out the recipe below to recreate this wild venison dish.

#deerfilet #deermeat #venisonfilet

What Malcom Used In This Recipe:
– GrillGrates –
– Killer Hogs AP Seasoning –
– Killer Hogs Steak Rub –
– BBQ Gloves –

Grilled Deer Filet

In this recipe, Malcom Reed shows how he breaks down the loins (aka backstraps) into butterflied filets. After marinating, he wraps them in bacon before searing them hot and fast over good charcoal. First, he creates a bed of hot coals and places a set of GrillGrates on top of his standard grill grate. Then when the grill temperature is up to around 450-500, it’s time to grill these bacon wrapped deer filets.

Malcom Reed suggests using his standard cook for any cut he’s cooking hot and fast, and he often rotates the filets 90 degrees to get those great cross-hatch marks. Once the steak is cooked to his liking, he removes them from the grill to rest. Venison meat is best eaten rare but can be cooked to medium-rare depending on preference. Sear the filets hot and fast to ensure a perfect cut of meat.

You can pair these filets with any side dish, but Malcom Reed serves them with Grilled Asparagus topped with a creamy Boursin Cheese sauce. Check out the recipe below for all the details:

Grilled Deer Filet Ingredients:

– 8 Venison filets
– 8 strips of thin sliced Bacon
– 2 Tablespoon Killer Hogs AP Seasoning
– 1 Tablespoon Killer Hogs Steak Rub
– 1 1/2 cups Venison Marinade (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 Killer Hogs Steak Rub
– 1 Tablespoon Lemon Pepper
– 1 teaspoon Killer Hogs AP Seasoning

Grilled Deer Filet Directions:

1. Trim silver skin and excess fat from 2 deer loins (back straps). Cut each loin into 4” portions and butterfly each by making a cut 3/4 of the way down the middle of each portion. (be careful not to cut the steak all the way through.
2. Place each filet into a shallow dish and pour marinade over the top. Cover the dish in plastic wrap and soak for 2 hours.
3. Pre-cook bacon in oven on a baking sheet for 6 minutes at 400 degrees. Drain on paper towel to remove excess grease. It should be slightly brown and pliable.
4. Prepare charcoal grill for direct cooking over hot coals. Grill temperature should be 475-500 degrees.
5. Remove each filet from marinade and drain excess onto paper towel. Wrap each filet with bacon and use a toothpick to secure.
6. Season the outside with AP Seasoning and Steak Rub.
7. Place each filet on the hot grate and cook for 1 1/2 minutes, twist the filets to create grill marks and cook an additional 1 1/2 minutes. Repeat this process on the other side.
8. Pull the filets off the grill when the internal temperature reaches 120 degrees for rare or continue to cook until your desired doneness.
9. Rest the deer filets for 5-7 minutes before serving. Plate with Asparagus topped with Boursin Cheese sauce.

Grilled Asparagus Recipe:
– 1 bunch of fresh Asparagus
– 1 Tablespoon Olive Oil
– 1 teaspoon Killer Hogs AP Rub

Rinse and drain asparagus. Remove the woody stem end and toss with olive oil. Season with AP Rub and place on 400 degree grill for 8-10 minutes turning once for even cooking.

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. Serve warm over asparagus.

Connect With Malcom Reed:
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Malcom’s Podcast –

For Malcom’s BBQ Supplies visit –

Video length: 6:52
Category: Entertainment

This post was originally published on 45gaming


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