How to Grill a Venison Steak
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- Опубликовано: 8 сен 2024
- Venison Tenderloin cut into butterflied filets and grilled
#deerfilet #deermeat #venisonfilet
What Malcom Used In This Recipe:
- GrillGrates - bit.ly/H2Q_Gri...
- Killer Hogs AP Seasoning - bit.ly/TheAPRub
- Killer Hogs Steak Rub - bit.ly/TheSteakRub
- BBQ Gloves - bit.ly/H2Q_BBQ...
Grilled Deer Filet
I love eating wild venison. In Mississippi we are blessed with a healthy population of white tail deer; and if you want free-range, non-gmo, completely organic red meat, then deer is the way to go.
In this recipe I break down the loins (aka backstraps) into butterflied filets. After a short bath in a special marinade, I wrap them in bacon and sear hot & fast over good charcoal.
I get a good bed of hot coals and place a set of GrillGrates on top of my standard grill grate. Then when the grill temp is up to around 450-500, it's time to grill these bacon wrapped deer filets.
I do my standard cook for any cut I'm cooking hot and fast. I did shorten my time a little since this was a smaller cut and I wanted to cook it more rare... but the technique was the same. I place the steak down on one side, after 1.5 minutes I rotate it 90 degrees to get those great cross-hatch marks (this is where the GrillGrates really come in handy). Then after about 3 total minutes I flip it and repeat the process.
I used my spatula, but really I just used my hands. And with a white cotton glove under a black nitrile glove, you can handle the hot meat without getting burned.
Deer meat is best eaten rare, for me that’s about 120 degrees internal (it's going to carry over to around 125 internal in the rest). It’s just like cooking a steak only better! But if you wanted to take it more to a medium rare, you can take it to around 125-128 internal and let it carry over to a medium rare - medium. But please, nothing further than that!
You can pair these filets with any side dish. I serve 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
Combine Ingredients in a large bowl and whisk until sugar and honey are incorporated.
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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"That's enough vegetables" lol love it
jeff hruska after one asparagus lmao! Love Malcom
😂😂
He definitely need more vegetables.
You had me at “I’m Malcom Reed”
Who wants to see Malcom and Guga do a collab 😁
That would be fire!
Hey my friend flip that backstrap over with sinew (silver skin) down board side, then you can actually fillet it off just like a fish 👍truck I learned while back been doing it ever since great video
Pre-cooking the bacon is a fantastic tip. Stumbled on that years ago when I kept overcooking my deer meat trying to get the bacon done. And while that cheese sauce looks superb, my favorite condiment with deer cooked this way is a creamy horseradish sauce like you might pair with prime rib. I mix prepared horseradish with mayo, lemon/lime juice, and minced garlic, maybe a splash of a mild hot sauce. Excellent video!
Venison and Bacon! match made in Heaven! Nice video Malcolm!
Beautiful grill marks
Malcom, you have somehow managed to single handedly create the most positive comment section on this entire website. Consistently on every video, and all through your love of barbeque. Not an easy task. RESPECT.
Dude I cant thank you enough for all the knowledge you share. You have really helped me step up my bbq game. Really have made my grilling season much better.
Nice vid! Personally when I get my hands on deer or moose up here in Canada I smokers it to 125-130F with a 5 minute rest over wild cherry chunks on my 18.5” WSM. Lightly season with garlic salt and you’re good to go. 😃
Just removing sinew takes time and that is why my wife refused to have anything with venison. So i am on my own now. Over here in Europe people have hard time understating that venison is not just stew, stew and more stew. You can fry it or marinade it to enrich the taste as well. Luckily we have You tube channels like this to help other people get the best out of their game meat and share that pleasure with others. Keep up with good work
I think I might try this after relocating to Texas. Hunting will become a priority but as much as I'd like to get a hog, this looks VERY tempting! You've earned another sub, Malcom. Great work sir!
Sincerely, a lost Texan in Southern California.
Awesome eats. I've done my backstraps in a similar fashion for over 30 years now. I will definitely try your marinade recipe but for the average deer hunter you can simply use an Italian salad dressing then season with a Montreal steak seasoning then wrap in bacon then grill to medium rare. Thanks for sharing.
Malcolm is the uncle that we all wish we had
“I know that’s gonna be good”.
This dude makes me happy
Those looked absolutely amazing and that cheese sauce ... Those where packed with flavor ..Bacon makes everything better ...
That looks amazing! You are the type of guy i would love to have as the friendly neighbor :P
Accurate.
looks good ..coming from a guy who loves deer (only get it when I visit arkansas in the fall winter from relatives)but doesnt hunt aka a city kid ...Im gonna try this one day thanks Big Guy
Beautiful dish Malcom! When I cook deer at home I find that some bacon helps cover any gameyness people claim they can taste and most can’t tell it’s not beef 👍
I love you as a human being Mr.Malcolm Reed. You gotta eat all those beautiful creation of yours with your friends or family on a video!. That will bring you much more audience!. I always watch your videos while i eat my dinner sir. It makes my stew 10 times tastier and i wanna see you eating !. Much much Love from Mongolia!
I like this guy. I trust that he knows what he is talking about. Thanks for the video and God bless you.
mr.reed you set the bar high with that one!!!!!!!!!!!!! wow!!! that looked so amazing!!! venison at its very best right there!!!!!!!!!!!!!
They do cook very fast on the grill. So 2 or 3 min on each side flame broiled. is prefect
Totally awesome video!! Please more venison recipes!!!
Bro, you've changed my life! I've always paid to have that done to my backstraps. Going to do this for sure!
Malcom, I LOVE that you’re a hunter and conservationist too.
Please come hunt in Wyoming with me some time!
Tried this today, but with carmalized onions for a topping. The killer hogs seasonings are awesome and a good way to support the channel. Thanks Malcom!
Best cooking channel.
Yeah buddy, nothing better then Eating grilled organic meat that you harvested from the wild!!
Totally into deer, so love your recipe! Anja, *The BBQ Lady*
Malcolm I’m leavin California and movin into your neighborhood! DANG !! That looks amazing.
Another great video! Love seeing wild game on the grill!
cant wait to do this... our deer season starts in 2 days!!
Dont have deer where I live but will be trying this recipe on some beef.
You'd be surprised by the amount of hunters who way over-cook their venison! The way that you've done yours is exactly how it should be! I dont know about everyone else, but I have to say...My mouth is watering! Excellent job sir!
I LOVE dude's channel. A regular and grilling. Nothing like it :)
My man, I don’t know how I’m just now discovering you but you have a new life long follower. I came for the venison and you blew my ever loving mind with the cheese sauce for the asparagus. Keep up the grilling brother!
Nice! I'm definitely trying that !
Malcom backstrap is amazing your version looks on point we’ve also been known to Chicken fry backstrap pounded thin and breaded with cream gravy.
I've done everthing but the sauce... I have got to try that. It looks awesome!
Great cook, Malcom! Love those grill grates. Making me want some more venison!
mouth-watering! BBQ love from Vietnam!
My guy back with the videos 💪🏽
Great video Malcolm!
MMMMM......that CWD sure tastes good!!!!!
I just subscribed to this guy’s channel and already I love this dude!!!!
This is it Chief
You are a grilling machine Thanks Malcom!!
Great filets and awesome sauce idea. Maybe a couple of spoons of good horseradish in that sauce, for a little different twist...
Tallow is what gives venison gamey flavor, silver skin (senew) is what makes it tough to eat. Skip the bacon it's not necessary. Backstrap is unbelievably tender, delicious and healthy as it is.
Bacon is to hold it together
I like the lemon pepper to the cream sauce, have to try it. Now I need to thaw out some deer meat!
Takes a bite of a single piece of asparagus, that’s enough vegetables. You sir are AMERICAN! love it!
Damn, nothing like deliciously cooked venison to make a Wisconsin boy drool
Great video! Thanks.
Number 30 on the comments number 150 on the lights. Malcolm another great video my friend keep them coming
I love you, man! You are the type of guy I would love to buy a beer and talk about life, politics, meat, woodworking. You are chill, fun, adorable, skilled, and your family are a bunch of lucky folks.
Oh this was an excellent way to cook it. Time to dive into the freezer :) thank you Malcolm
Great stuff sir!
Dude Gordon Ramsey May one of the worlds best chefs but you can’t beat homemade
Definitely gonna try this soon thanks Malcolm!
I was waiting for 5:34...great video
i have never tried deer meat. Looked incredible.
I like this, but for me, bacon, salt, pepper & venison is really all you need. But I am definitely giving this a try. Pretty sure the guys at deer camp will love it. Nice video, shows technique very well.
Right on man! I just cooked some NM mule deer lomito myself! Same recipe minus the marinade.
Awesome Sir. Thanks for all you do. We eat venison year round and I'm always adding to ways to prepare it. Have some top round venison roasts thawing right now. Going to butterfly them thick and do what you did sir. Thank you.
you are my hero
Showing the Weber Kettle some love!! Nice!!
Great video buddy!
I know that's gonna be fantastic. 😂 Good work brotha.
Think I will be trying this this weekend. Man that looks great. Thanks for the video.
Perfect steak
Awesome as usual! Thanks Malcolm.
Nice
"That's enough vegetable"
Love ya Malcom
Back straps 🤤
Looks awesome. I thought for sure it was over cooked by it wasn't. I'll be trying this one!
Looks real nice Malcolm. Enough vegetable for me too.
I saw this title come up about 8 times throughout the day and each time I thought it said "Grilled Deer Feet"
Come on! its 2019! give us smellovision already!
ATOM AU I don’t need smellovision. I can already smell it.
I feel like that could be dangerous
11 counties in MS now with Zombie deer, but they say it's not transferable to humans. Even after loving this channel for years, I still have to cook a hair more than rare/medium rare. I suppose I like it a little less bloody. YOU ROCK MALCOLM!
Pondiver Have to go to 212 degrees if you want to kill CWD
@@kdaddy310 at 212° internal temp, isn't that a little above medium? I don't, so I'm just asking. Water boils at 212°, so I'm thinking it would be not as tender.
Pondiver I said 212 because at one point I recalled reading an article that CWD would not survive that temp.
Upon further review they are now calling it an abnormal protein and cooking will not kill it so, I guess cook temp is irrelevant.
But yes, 212 is WAY past Medium Rare.
@@kdaddy310 Rodger that - I appreciate it.
There's only been seven counties so far in MS but it's been fifteen total deer that were confirmed so far.
Man it looks dreamy. Nice video!
Im surprised you didnt try a reverse sear deer loin recipe. Still would achieve your internal but give a nice smokey flavor.
🦌 & 🥓 perfect combo! 👍🏻 We do it all the time! Great video!
Omg I’m so hungry now 🤤🤤🤤
That's enough vegetable. 😂 Love ya Malcolm!
Love it man! Going to do this with the deer loin I have not cooked yet. I wanted to do something diff. with it. This sounds like it. Thanks
This looks amazing
Nice I just made some venison chili yesterday
This dude knows what he's doing 👍
Dude you’re awesome
Super great video. Thank you
Mmmm..love backstrap..
Great recipe as always!
Needed this video for this weekend!
Looks awesome Big Dog! Keep these videos coming....
I need to make more venison in 2019. Thanks for the inspiration!
should do more wild meat!!! ever keep the front shoulder whole and smoke/slow cook them? we started to do this method a few years back and hands down my fav meal!!!
Okay... I’m hungry now... ;)
Ill have to try this one good work!
Me: put the cheese sauce on the venison
Malcolm: I’ma try some of this cheese sauce on here.
Me: shakes head yes like jack nicholson gif