nijimasu's Link
He was understating how delicious they are.
However, I think you're going to lose any "low fat" benefit the venison may have started out with. They do take a little more prep than a simple marinade- but they're definitely worth the effort if you have the time!
To find the recipe, scroll up a bit from where the link takes you until you find Z Barebow's post.
I've made those a few times and they are by far my favorite wild game recipe. Although, how can you go wrong with anything wrapped in bacon? I make them every chance I get when we have company over and it has yet to disappoint. I've had quite a few non-hunters ask for the recipe and if they can make it with beef, still taste great.
I use Lite (Not Fat Free) cream cheese to lighten the calorie load a little.
They are great as leftovers also. I vacuum seal some and nuke 'em when I get a craving. But tough to beat the smell when they 1st come off of the grill.
first the ingredients
looks like you have some fellow carnivores in your house, too. Nice to know you'll have some built-in help packing critters out tof the woods in a few years, ain't it!
Looks like good times, good food, and good kids- congrats!
The one in the receipe didn't have bacon, or cheese.
By the way, it looks and sounds delicious!
(From Z Barebow) "You can stop posting as I have the best recipe. (I found it on another site, in the interest of full disclosure). I have made it and it is numero uno. It takes about an hour of prep, but it is worth it. (Some 12 oz'ers can help you through the preparation.)
Deer backstrap.
Bacon- thin sliced and cheap
toothpicks
cream cheese
teriyaki –not soy sauce- marinade
garlic powder (not garlic salt!)
pepper
pepper-Jack cheese- thin slices
1 link of deer sausage- cut or shredded into fine pieces. (Pork/breakfast sausage works fine)
Jalapenos- remove seeds and cut into slivers (I use canned jalapenos)
onion- Cut into slivers 1 in. long
meat tenderizer mallet
Lay the backstap out and cut 3/4 in filets.
Take a meat tenderizer and beat until the meat is flattened out to the size of a softball.
Now dip the meat into a shallow dish of the Teriyaki marinade. Then dust with garlic powder and pepper.
Now spread cream cheese on one entire side of the meat. The more the better.
Now sprinke some of your shredded deer sausage in the middle.
Add your onions and Jalapeno slivers. I usually us 1 or 2 Jap. slivers and 2 or 3 onion slivers.
Now take one side of the meat and roll it all up like a sushi roll.
Wrap the roll in bacon and secure with toothpics.
Now cook on the grill until the bacon is cooked like you like it. About five minutes before you think they are completely done add the slice of pepper jack cheese to top of each roll and let melt.
Remove and cool for a couple of minutes (the cream cheese will be very hot) and enjoy.
I promise you will not be disappointed! This will blow your mind! If ordered in a restaurant you would pay $50+
Let me know what you think, that is if your able to stop eating long enough to send me a response."
I'd be having the venison roles again tonite, except I just caught a steelhead I better grill up. Life is rough sometimes!
Wild rice would work. I like grilling veggies since you already have it fired up. Asparagus, zuchinni, and sweet potatos are great grilled. Some olive oil, little seasoning salt, and maybe some minced onion.
Thanks!
I tweaked it a bit for some added heat - I mince up a jalapeno pepper and add it in with the onion.
The pepper jack cheese is an absolute must. I forgot to add it to a batch and the taste just wasn't the same.
These also freeze and reheat well. I'll nuke up a couple for a snack in front of the TV while watching football.
Does anybody have a suggestion on how to keep MORE cream cheese in the roll? When I grill mine, the rolls leak a lotta cream cheese...
iowaPete
-No need to use the backstrap. Recipe hides the flavor of the meat so just use steak or chop cuts.
-Colby cheese vs. pepperjack or no cheese was our favorite.
-Mine came out really big so I would make smaller sausage cuts and much smaller jalapeño cuts.
-Use outdoor grill vs. indoor or maybe try these in an oven/broiler pan so you don't lose some of the juices / tenderness.
It's still hard to beat a little floor, garlic, pepper, greek seasoning and a little bacon grease in a pan for backstraps and loins.
I made these tonight and I converted two venison non-believers into believers. This will be my go-to recipe for deer steaks from here on. By far the best recipe I have ever seen for deer.
Thank ya,
Keven
