Thread: Bacon wrapped steak.

Bush fed red muscle from hind quarter.

Find something sharp and slice thicker than normal, like 15-20mm



I used dry cured manuka smoked streaky bacon from pestels.
Completely wrap steak.



you don't need tooth picks or any of that shit just wrap it round and pat it down.

Into a pan with a bit of oil- don't be shy you want a bit to sloosh round to cook the sides.
Still hot but not as hot as if you were just doing a steak natural.
Sliced thicker than usual because its goin to take a while to crisp up the bacon and if it was thin it would over cook .



Give it a chance to crisp up and turn.







If you eat a lot of steak and have got a bit bored with seared and salt and marinades i highly highly highly recommend giving this a go .

The two things that carry flavor to our palate are salt and fat. Venison has very little of either. Bacon has lots of both.
Try it you WILL like it.

If you haven't/ don't eat much venison just fry it fast and put some salt on it.
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Deffinately giving this a go VC. Cheers

On a side note I often smear a bit (lots) of Wasabi on my steak just to zing it up a tad.....its fucking good!!!!

I love wasabi might give that a blat

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Mmm, you're making me hungry vc.


Love the axe in the background.

Yep that's my favorite way to mow back the venny with a coldy or two

Looks brilliant VC. Were you a chef in a former life? I have noted that you are quite predisposed to experimenting with food.

Originally Posted by TimeRider

Mmm, you're making me hungry vc.


Love the axe in the background.

I actually did slice that steak with it.
Took me half a cord of wood out of the shed to find it and about a hour to get the rust off it and back to shaving sharp

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Try chocolate on your steak.

Originally Posted by Toby

Try chocolate on your steak.

Wouldn't it burn and stick like Hell to the pan!?

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you melt it with with butter in a pan and spices of your choice and pour over the cooked steak on a plate, thats how I read it.

Ah as a sauce. Don't really have a sweet tooth and like the taste of meat hence watties is only for sausages

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I'm not one to ruin meat and I don't fancy chocolate as much as I used too but I am going to try it.

I would try it on blade or chuck first.....

VC, use the dark (bitter) chocolate, and add some chilly to it.

Killer on good red meat.

Originally Posted by ebf

VC, use the dark (bitter) chocolate, and add some chilly to it.

Killer on good red meat.

Now your talkin my language .

Might have to mix up some dark garna and haberenos for a taste test

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