Wrap venison steaks with bacon strips; secure with toothpicks.
Melt butter in a saucepan and sprinkle with Cavendar’s Seasoning.
Drizzle steaks liberally with the seasoned butter.
In a saucepan, bring red wine, red currant jelly, and bouillon to a boil. Reduce heat and allow to simmer, stirring occasionally while steaks are grilling. Mixture will thicken as it cooks down.
Grill steaks over medium-high heat approximately 3 minutes per side with grill cover open. (Caution: Monitor the cooking process closely. Bacon drippings cause flames to flare up and can easily burn the steaks.)
Remove steaks to plates and drizzle with red wine sauce. Serve immediately.
Remainder of the bold red wine used for the sauce