Ingredients
Venison steak fillets, about 1 kg
Pack of bacon
Toothpicks
1 cup soy sauce
1 cup rice bran oil
1 cup SIDS LOW SUGAR RASPBERRY VINEGAR
1 bay leaf
½ tsp garlic salt
½ tsp onion salt
Directions
When we have wild venison, we keep it in loin strips then cut the meat into about 2 cm strips as required.
Once cut, wrap a whole piece of bacon around each piece of steak and stick toothpicks through them to keep the bacon on. Place the meat in a container for marinating.
In a large bowl combine the oil, soy sauce and SIDS LOW SUGAR RASPBERRY VINEGAR. If you are increasing the recipe, make sure you use equal parts of the three ingredients. Stir them up and then add the garlic salt, onion salt and bay leaf and stir again. Pour the marinate right over the meat and close the container up.
REFRIGERATE FOR AT LEAST 2 DAYS.
Pre-heat the grill to about 200°C.
Grill the steaks on the top rack to make sure nothing starts on fire. Leave them on for 15-20 minutes depending on how you like them cooked.
