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One for the venison fans out there......
Cut tenderloin or back strap into thin strips, lengthwise about 1/2 the length of a bacon strips. Or you can also take a larger cubed piece of venison, and pound it flat with a meat tenderizer.
In fridge, marinate deer meat in your favorite marinade, or Dales or Allegro work good. Marinate it for as long as normally do for venison. I usually use allegro and marinade it for several hours. (Hint: if using Dales, dont marinade for more than 1-2 hours, it gets very salty)
After meat has marinated, remove the meat from the juice.
Put a strip of meat on top of a strip of bacon, or 1/2 strip so they are about the same length. Put a teaspoon or so of cream cheese at one end, and top with a slice of jalapeno. (Hint: You can also use bell pepper, for no heat)
Roll this us and secure it with a toothpick or skewer.
Grill on both sides until bacon is crisp - about 10 minutes
Dont overcook!!! Venison is best at medium.
Cut tenderloin or back strap into thin strips, lengthwise about 1/2 the length of a bacon strips. Or you can also take a larger cubed piece of venison, and pound it flat with a meat tenderizer.
In fridge, marinate deer meat in your favorite marinade, or Dales or Allegro work good. Marinate it for as long as normally do for venison. I usually use allegro and marinade it for several hours. (Hint: if using Dales, dont marinade for more than 1-2 hours, it gets very salty)
After meat has marinated, remove the meat from the juice.
Put a strip of meat on top of a strip of bacon, or 1/2 strip so they are about the same length. Put a teaspoon or so of cream cheese at one end, and top with a slice of jalapeno. (Hint: You can also use bell pepper, for no heat)
Roll this us and secure it with a toothpick or skewer.
Grill on both sides until bacon is crisp - about 10 minutes
Dont overcook!!! Venison is best at medium.