Don't know if anything like this has been posted before, but here's a family favorite I'll share with you...

Venison Backstraps, butterfly cut
Bacon, preferably thick cut
Cream Cheese
Jalapenos, sliced
Dale's Steak Seasoning (Marinade), or Marinade of your choice...
Toothpicks (plain, not the colored ones)
Grill, Either Charcoal or Gas with wood chips for smoke...


Directions:

Marinade butterfly cut venison steaks according to directions on marinade bottle or recipe (I usually marinade around a half hour with Dale's...it's very potent).

Remove from marinade, place on cookie sheet, plate, etc. Open steaks up and lay a slice or two of cream cheese and a couple (or 3 or 4) slices of jalapeno on one side of the butterfly cut.

Close up steak, and wrap with a slice (or two) of bacon. Run a toothpick or two through to hold bacon in place.

Grill over medium heat until medium rare to medium, or to desired doneness.

My family loves these. My 13 and 11 year old boys will almost fight over them, and even my wife and 4 year old daughter readily devour them.

Other variations would include adding mushrooms, onions, etc either with or in place of the jalapenos, or swapping out the cream cheese for some other type of cheese, etc. Use your imagination, the sky's the limit on this one.
Enjoy!

Jeremy

It is getting to be that time of year!.
Your recipe must be good if it is eaten by everyone in your family, for that is not common.
I treat venison the same as I do good beef and I am my own butcher. Back Straps (Loin) I use as I do beef tenderloins and are cooked only over charcoal and quickly. I only use garlic powder and coarse ground pepperas seasoning as commercial marinades are too salty for me in my old age. The bacon I use is thin cut for I want it cooked as crispy as possible. Our methods are similar, but I would do as you have been for everyone in your family likes your venison!

I cooked this the other mite for my girlfriend. She loved it. I also used finely diced onions. Next time I will also use finely diced garlic.
Thanks for the info.

Very welcome, glad you enjoyed it!
The garlic does sound good, for sure...

I printed this one out to add to my notebook. Should be able to try it out soon! Nate

quote:

Originally posted by aliveincc:
I cooked this the other mite for my girlfriend. She loved it. I also used finely diced onions. Next time I will also use finely diced garlic.
Thanks for the info.

On the garlic... I would suggest crushing it with the flat of a knife, then using the flat and edge; crush the garlic into a paste. I use just a pinch of kosher salt to add grist.

Then you can spread it around or even mix with your cheese. The result would be a much more consistent taste, avoiding the case of a clump of garlic. (Not that I don’t like garlic)! I just like the taste of back strap better…

budcat - that's a good tip ~ i do the same thing. it really helps the garlic "marry" into the other flavours that it is working with.

I have used this same recipe before. A similar one that is a hit at parties/tailgates is what we refer to as "deer bites".

Cut jalapenos lengthwise and clean out seeds (unless you prefer the heat). Place a dap of cream cheese into the jalapeno and then overlay a small piece of venison (backstrap, tenderloin, shoulder, hams....it all does pretty well. i think we may even try neck meat next). Now wrap with a piece of bacon and skewer with a toothpick. Then place on the grill until done enough for your liking.

***I have added an onion slice on occasion and placed a piece of bacon on top before skewering. The bacon wrap is not completely necessary.

This very similar concept is quite tasty. As a college student, I can't tell you how many people have stopped by our tailgates and fell in love with these little devils (even the transplants who think hunting is a crime will indulge in these).

Good hunting guys and gals and I look forward to reading other recipes like these.

have done grilled dove breasts with the same items as above