We’re going to tape a podcast this morning and I’ve had venison steaks marinating in Spiedie sauce for two days. I figure since the deer meat is so lean we gotta add some fat in there somehow. Good friends Eric Lorden and Craig Kimberley home smoked some bacon earlier in the week so what the hell, let’s mash this shit up and see how it come out.
I made a little foil tray and sliced up some bacon which I’ll use a couple different ways.
First core out the top of an onion, make some slits inside and stuff some bacon in the top. Next slice up some more bacon and let it render some of that fat to put on the venison that Ian Fulford brought.
After cooking the onion bacon and smashed potatos using indirect high heat for about a half hour we take the lid off and cook the marinated venison steaks directly over the heat about 3 minutes per side leaving them a medium rare.
Using the melted bacon fat I drizzle that over the venison after it cooked and took it off the grill to rest for about 5 minutes. Closed the lid and then pulled everything off at the same time to eat.
I had never had a positive experience eating venison before this, but we all agreed it was absolutely outstanding. A huge part of the success was due to letting it marinade for two full days in the vinegar based Spiedie sauce which really broke the venison meat down and added a ton of flavor. That and the smokey flavor from the apple wood and charcoal- a total winner meal.
Northeast BBQ 