2 POUNDS VENISON BACKSTRAP, SLICED INTO 1-INCH THICK STEAKS

1 POUND OF BACON - DICED

4 OUNCES DEHYDRATED ONION CHIPS

4 TABLESPOONS COARSELY CRACKED BLACK PEPPER

2 TABLESPOONS KOSHER SALT

PARMESAN CHEES, FRESHLY GRATED FORM A BLOCK IS ALWAYS BETTER

START BY ADDING THE DICED BACON TO A LARGE SKILLET OR FRYING PAN. COOK THE BACON FOR 10 MINUTES TO RENDER OUR SOME BACON GREASE. ADD THE DEHYDRATED ONIONS TO THE PAN AND CONTINUE COOKING UNTIL THE ONION PIECES ARE PLUMP AND THE BACON CRISP.

WHILE THE BACON COOKS, PAT THE STEAKS DRY WITH A PAPER TOWEL. SALT EACH SIDE LIBERALLY THEN PRESS THE STEAKS DOWN INTO THE CRACKED BLACK PEPPER TO COAT THE MEAT WELL. FOR LOTS OF PEPPERY SPICE, CRUST BOTH SIDES OF THE BACKSTRAP WITH CRACKED PEPPER.

ON CAST IRON GRIDDLE OR IN A SKILLET OVER MEDIUM-HIGH HEAT, SEAR THE STEAKS FOR THREE TO FOUR MINUTES PER SIDE FOR MEDIUM RARE. IF YOU PREFER YOUR STEAK MEDIUM, GO FIVE TO SIX MINUTES PER SIDE. 

ONCE THE STEAKS ARE DONE TO YOUR LIKING, MOVE THEM TO A WARM PLATTER AND COVER WITH FOIL TO REST FOR 10 MINUTES. TOP EACH MEDLLION WITH THE BACON ONION TOPPING, THEN SHAVE A GOOD PARMESAN CHEESE OVER THE TOP OF EACH STEAK JUST BEFORE SERVING.