-Venison steaks (backstrap works GREAT) need to be at least 1-1.5" thick cuts
-corn starch
-sea salt
-apple juice

-Cast iron skillet
-oven capable for 450-500*
Optional: smoker or grill with smoking chips (I like cherry wood)

Marinade steaks in apple juice for at least 2 hours (your call). Remove from marinade, and pat try with paper towels. Wrap steaks around perimeter with bacon, and pin in place with toothpicks.
Mix corn starch and sea salt in a paper plate, then rub on to the DRY (you patted them dry, right?) top and bottom of the steaks.
Place on a rack in the freezer for 30 minutes.
Pre-heat cast iron skillet in oven to 450-500*
Place skillet on stove eye on high and sear steaks 2 minutes per side.

Option 1:
Place back in oven @ 350* until bacon is cooked, remove, rest, enjoy.

Option 2:
While the steaks were int he freezer, fire up the grill and get some wood smoking. Finish the steaks off on the top rack of your grill in the smoke until the bacon is cooked. REmove, rest, enjoy.

I prefer mine with a simple side of rice.