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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