This is not only my favorite venison recipe, but is my favorite food. It is a little labor intensive, but it is very worth it.
-1 whole venison back strap
-Soy sauce, teriyaki sauce, or coconut aminos
-1/2# bacon
-1 stick cream cheese
-2 jalapeños
-1 white onion
-tooth picks
I start with a whole back strap and slice pieces 1" thick. Then use a meat tendering hammer and pound them out until they are around 1/8-3/16" thick. I use the side of the hammer with spikes to help open up the meat too.
Next I put the meat in a container of ziploc bag full of your choice of teriyaki, soy sauce, or coconut aminos (I prefer coconut aminos because I try to stick to a paleo or primal diet) and soak over night.
Next, slice the onion and jalapeños into 1-2" long 1/4" or less strips. Then slather one side of the meat with cream cheese. Lay 2-3 slices of onion and jalapeños onto the meat and cheese. Next, roll it all together, wrap with bacon, and insert a toothpick to keep it all together.
Grill on a medium heat while keeping on eye out for grease fires. I keep a cup of water around to put them out. The venison will be done before the bacon so once the bacon is about half done on medium heat I crank the burners to the max to crisp the bacon some.
I enjoy pairing this with asparagus sautéed in butter with garlic, baked sweet potatoes (without all the marshmallows and sugary junk, just a little butter), a garden salad with ceasar or ranch, and even sautéed onions.
If you like extra spice leave the jalapeño seeds in. I have served this to people who say the do not like venison at all. Guess what.... they end up eating 4-5 of them once they taste it!
ENOJOY!
-1 whole venison back strap
-Soy sauce, teriyaki sauce, or coconut aminos
-1/2# bacon
-1 stick cream cheese
-2 jalapeños
-1 white onion
-tooth picks
I start with a whole back strap and slice pieces 1" thick. Then use a meat tendering hammer and pound them out until they are around 1/8-3/16" thick. I use the side of the hammer with spikes to help open up the meat too.
Next I put the meat in a container of ziploc bag full of your choice of teriyaki, soy sauce, or coconut aminos (I prefer coconut aminos because I try to stick to a paleo or primal diet) and soak over night.
Next, slice the onion and jalapeños into 1-2" long 1/4" or less strips. Then slather one side of the meat with cream cheese. Lay 2-3 slices of onion and jalapeños onto the meat and cheese. Next, roll it all together, wrap with bacon, and insert a toothpick to keep it all together.
Grill on a medium heat while keeping on eye out for grease fires. I keep a cup of water around to put them out. The venison will be done before the bacon so once the bacon is about half done on medium heat I crank the burners to the max to crisp the bacon some.
I enjoy pairing this with asparagus sautéed in butter with garlic, baked sweet potatoes (without all the marshmallows and sugary junk, just a little butter), a garden salad with ceasar or ranch, and even sautéed onions.
If you like extra spice leave the jalapeño seeds in. I have served this to people who say the do not like venison at all. Guess what.... they end up eating 4-5 of them once they taste it!
ENOJOY!
