Slice the backstrap in half but not all the way through creating a butterflied style strip.
Fill backstrap with uncooked sausage down the full length of backstrap.
Shake your favorite seasoning all over the inside and outside of backstrap.
Fold the backstrap together sandwhiching the sausage in between. Take strips of bacon and wrap around the outside of backstrap and use toothpicks to pin it together.
Using your favorite wood chips to smoke. Keep your smoker between 160'-180' and slow smoke for 5-6 hour until done.
Place chunks of venison into a shallow baking dish,
Place the venison slices into a shallow bowl
My Ma-Ma Fondren said the secret to good venison was to make sure all the \"grissle\" or the white part on the deer meat was cut off!
(This is what gives it that \"gamey\" taste.)
Soak the backstrap in the water and baking soda for 1 to 2 hours.
Rinse with clean water.
Preheat oven to 350.
Remove all fat on venison.
Melt butter (saving 2 tbsp.) and add garlic powder and celery salt.
Put venison in oblong cake pan and pour melted seasoned butter and Maggi sauce over meat.
Bake uncovered for 30 minutes.
Turn while cooking.
While venison is baking, place reserve butter in a large skillet.
add cream cheese and mash with a spatula over medium heat for 20 minutes, or until mixture becomes a thick gravy.
Add wine and cook another 10 minutes.
Arrange bacon on top of backstrap or steaks. Place on rack in shallow roasting pan. Broil 10-15 minutes with small amount of water in pan. Remove fat drippings from pan. Place meat and bacon back in pan. Combine remaining ingredients; pour over roast. Cover with foil. Bake 2 1/2-3 hours, turning after 1 hour. You can double all ingredients except meat and add potatoes and carrots, or you can make gravy from the drippings.
Slice venison in steaks and season.
Wrap a bacon strip around each steak; hold with toothpicks.
Place in bowl and pour Italian dressing over meat.
Marinate for 24 hours.
rippings to skillet.
Place venison cutlets in skillet, squeeze a
Cut backstrap into 1/4-inch thick
Preheat an outdoor grill for medium heat.
Season backstrap pieces with liquid smoke and Worcestershire sauce. Sprinkle with garlic powder, onion powder, and pepper. Wrap each piece of meat with a strip of bacon, and place on a metal skewer.
Cook the elk on the preheated grill until the bacon becomes slightly burnt, and the meat has cooked to medium-rare, 15 to 20 minutes.
ven to 300\u00b0F. Uncover venison and lightly brush surface. Roll
tbsp sugar. Rub over venison then cover and chill overnight
alf.
Meanwhile, tie the venison with kitchen string at 1
Marinate the venison in the wine, carrots, onion,
Keep warm.
For the venison, heat 1 tbsp oil in
ogether then rub into the venison. Lay the bacon slices on
ntil tender.
Put the venison in a roasting pan and
Layer first 14 ingredients in an electric slow cooker.
Combine flour, 1/8 teaspoon salt, and 1/8 teaspoon pepper in a shallow dish; dredge venison in flour mixture. Heat oil in a large nonstick skillet over medium-high heat; add venison. Cook 4 minutes or until browned on all sides, turning frequently. Add venison to slow cooker. Pour beer and broth over venison. Cover and cook on low for 7 1/2 hours or until meat is tender. Discard bay leaf.
Yield: 6 servings (each about 1 1/4 cups).
easpoon olive oil.
Pat venison dry with a paper towel
Season the venison with plenty of pepper and