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Channel: Legendary Whitetails

Venison backstrap is undeniably delicious as a standalone piece of meat, but sometimes it’s nice to add some flair. What better way to do so than by stuffing it with cream cheese, jalapenos, and wrapping it in bacon?

INGREDIENTS:

• Deer backstrap – flattened
• Thinly sliced bacon
• Cream cheese
• Garlic powder (not salt)
• Salt and pepper
• Steak seasoning of your choice
• Mushrooms
• Jalapenos – sliced into thin strips
• Onion – sliced into thin strips
• Toothpicks

DIRECTIONS:

1. With a meat mallet, flatten the meat. (Butterflying the meat with a knife first can expedite the process.)

2. Dust the backstrap with garlic powder, seasoning salt, kosher salt, and pepper.

3. Spread cream cheese on one side of the meat, sprinkle jalapenos, onions, and mushrooms on top, and add shredded pepperjack if desired.

4. Roll the meat and wrap it in bacon, securing it with toothpicks. Place in a glass or ceramic baking dish.

5. Bake or grill until the bacon is done. (400°F for 30 min in an oven). Broil to crisp the bacon. Grill over medium-high heat.

6. Remove from heat and let rest for 10 minutes before slicing, if you can wait that long!

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Video length: 1:06
Category: Sports
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This post was originally published on WPHorde Test2 Site