been going through the freezer, cooking a lot of venison as the season is right around the corner. So, it’s out with the old, in with the new. Made a couple of batches of sausage, and had about 1/2 of a backstrap and two deer sirloin steaks just sitting in the fridge last night. There wasn’t much around, but I cut the strap into steak sized portions, and marinated all the meat in worchestishire, salt, pepper & garlic powder. Let that sit for an hour or so and then wrapped the steaks in bacon. I didn’t even tenderize the meat. Just wanted to get them seared well on charcoal and cook the bacon as best as possible. Goal was rare to mid rare but I wasn’t even using a thermo. Too busy swatting mosquitos. They were all different sizes and thicknesses, which isn’t very conducive for even cooking, but I didn’t really care. Just did my best and rolled with it. Ok so maybe not restaurant quality, but anyone who thinks wild game, straight off the bone, right on the grill isn’t delicious....well they are just plain wrong! The deer steaks were great, and the medium rare to rare ones, were as tender as beef. It’s just once you lose that pink, they really start to toughen up. Can’t wait for tonight’s leftovers!