The rule of thumb is to start with a thick steak. Cook on each side turning regularly to ensure even cooking. Preparing the venison steak for grilling We drain the marinade and let the deer meat rest on the counter as Honey lights the grill. Get the grates hot and clean them, then apply a little high-temperature cooking oil like canola. Cover with cling film, put in the fridge and leave to marinate for about 2 hours, turning occasionally.

Grill the venison steaks over high heat. Use a disposable paper towel or grill brush to apply the oil; this will keep the steaks from sticking too badly. The meat needs to come to room temperature before grilling, about 30 to 60 minutes. Grill, turning occasionally, until the bacon becomes slightly burnt, 15 to 20 minutes. Turn the grill up to the maximum heat (for gas), or get the coals blazing orange (for charcoal). Brush the grill grate with olive oil when hot and place venison pieces on the grill so they are not touching.

If you are using a grill to smoke the steaks, position the vent in the lid above the steaks so the smoke is drawn across the meat before escaping out the top. You can open or close the vent depending on how you want to … The bacon will kick up some flames, so be ready. Drain the meat from the marinade, season on each side and place on a hot barbecue. Put the steaks in a dish and pour over the marinade. Place your venison steaks on the grates of your smoker.