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Legendary Whitetails
We all know that the backstrap of venison is good as a separate slice of meat. However, every now and then it’s good to spice things up. What better way do this than filling it up with jalapenos, cream cheese, wrapped in bacon?? ?
INGREDIENTS:
* Deer backstrap pummeled into a flat
* Bacon – thin sliced
* Cream cheese
* Garlic powder is not salt
* Salt, pepper and salt
* Add the seasoning to your steak of preference
* Mushrooms
* Jalapenos Sliced into tiny chunks
* Onion cut into small pieces
* Toothpicks
DIRECTIONS:
1. Use a meat mallet to crush meat until it is flattened. (Butterflying meat with a knife initially speeds up the procedure.)
2. The backstrap should be brushed with garlic powder, seasoning salt, kosher salt & pepper.
3. Spread cream cheese on one side of the meat and add onions, jalapenos, and mushrooms. You can also add some chopped pepperjack if you’d like.
4. Make a roll and wrap the meat with bacon and secure using toothpicks. Place in glass or ceramic baking dish.
5. Bake or grill until bacon is cooked. (400degF for 30 min in oven). Set to broil to crisp bacon. Grill over medium high heat.
6. Removing from the stove and letting it the mixture rest for 10 mins before cutting – if you are able to wait that long!
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Video length:
1:06
Category:
Sports
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