Grilling a venison steak can be a delicious and rewarding experience. To start, make sure the steak is at room temperature and properly seasoned with salt and pepper. Preheat your grill to a high heat and lightly oil the grates. Place the steak on the grill and cook for 3-4 minutes on each side for a medium-rare doneness. Let the steak rest for a few minutes before slicing and serving with your favorite sides. Enjoy the unique and savory flavor of grilled venison steak.

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Venison Tenderloin cut into butterflied filets and grilled

#deerfilet #deermeat #venisonfilet

What Malcom Used In This Recipe:
– GrillGrates – https://bit.ly/H2Q_GrillGrates
– Killer Hogs AP Seasoning – http://bit.ly/TheAPRub
– Killer Hogs Steak Rub – http://bit.ly/TheSteakRub
– BBQ Gloves – https://bit.ly/H2Q_BBQGloves

Grilled Deer Filet

Eating wild venison is something I love, especially as in Mississippi we are lucky to have a healthy population of white-tailed deer. It’s also a great way to enjoy non-GMO, free-range, or completely organic red meat. In this recipe, I share how to turn backstraps, also known as loins, into butterflied filets. After marinating them, I wrap them in bacon and sear them hot and fast over good charcoal.

To prepare this dish, I start by getting a good bed of hot coals and placing a set of GrillGrates on top of my standard grill grate. Once the grill temperature reaches around 450-500 degrees, I put the bacon-wrapped deer filets to grill. A standard hot and fast cook is perfect for this type of cut, and after 1.5 minutes, I rotate them 90 degrees to achieve those great cross-hatch marks. After another 3 minutes, I flip them and repeat the process.

To handle the hot meat, I use a white cotton glove under a black nitrile glove, although a spatula will also work. Deer meat is best enjoyed rare, so it’s crucial to cook it to around 120 degrees internal temperature, as it will carry over to around 125 internal in the rest. It’s just like cooking a steak, but better! If you prefer medium-rare, you can take the internal temperature to around 125-128, but not more than that.

You can pair the filets with any side dish of your choice. I enjoy mine with grilled asparagus, topped with a creamy Boursin cheese sauce. A recipe for this dish is also included, along with the recipe for grilled deer filet.

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