STUFFED VENISON BACKSTRAP

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STUFFED VENISON BACKSTRAP

By Sereena Thompson

 

You seriously can’t go wrong with this delicious venison recipe. Whether you cook it right at camp or once you get home, this dish will definitely leave you wanting more.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_single_image image=”21233″ img_size=”large” alignment=”center”][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]

INGREDIENTS:

  • Deer or Elk Backstrap – Butterfly Open
  • Bacon – thin sliced
  • Cream cheese
  • Steak seasoning of your choice – We use Ted and Barney’s
  • Anaheim Peppers – sliced in small slivers
  • Shredded cheese of your choice
  • Toothpicks
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DIRECTIONS:

  1. Butterfly your backstrap open with a knife first.
  2. Spread cream cheese on one side of meat, add in thin slices of Anaheim peppers. Add some shredded mozzarella or cheddar.
  3. Roll meat and wrap with bacon & secure with toothpicks.
  4. Place on grill and smoke for 2 hours. Finish the cooking process on medium to high heat until bacon is done and internall temperature is to your liking.
  5. Remove from heat & let rest for 10 minutes before slicing

 

*Alternate cooking in Oven: (400°F for 30 min in oven). Set to broil to crisp bacon.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_single_image image=”21234″ img_size=”large” alignment=”center”][/vc_column][/vc_row][vc_row][vc_column][vc_basic_grid post_type=”post” max_items=”3″ grid_id=”vc_gid:1572287397741-3eb7f592-dd92-5″ taxonomies=”137″][/vc_column][/vc_row]

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