Ingredients
1 kg venison fillets
250 g bacon rashers
1 cup soy sauce
1 cup rice bran oil
1 cup lemon juice
1 bay leaf
½ tsp garlic salt
½ tsp SIDS CRAZY SALT
toothpicks, soaked
Directions
Prepare the Steak:
Keep the venison in loin strips, then cut the meat into about 2 cm strips.
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 venison in a sealed container for marinating.
Prepare the Marinade:
In a large bowl combine oil, soy sauce and lemon juice. 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, SIDS CRAZY SALT and bay leaf then stir again.
Pour the marinade over the venison and seal the container.
Refrigerate:
Refrigerate at least over night but try and wait at least 2 days, this recipe is way better if you wait!
Grill:
We always grill this kind of venison, I am sure there are other ways to cook too.
Pre-heat the grill to about 200°C.
Grill the steaks on the top rack to make sure nothing starts on fire. The bacon has a lot of fat. Leave them on for 15-20 minutes depending on how you like them cooked.
