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
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.
Mix all ingredients together, stir well to dissolve the cornstarch.
Marinate meat for four hours at least. Overnight would be even better.
Be sure to brush marinade over meat while it is grilling.
Enjoy!
NOTE: Makes enough to marinate up to 4 pounds of meat.
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.
killet and cover.
Simmer for 10-15 minutes or until
nd cook at 275\u00b0 for
1
1/2
Drain and set aside.
For meat sauce: In a large
.Marinate the venison in the soy sauce, brown
Cook in crock-pot on low for 10 hours or in oven at 325\u00b0 for 4 hours.
Serve with sauce.
The toughest part of the deer can be used for venison burger. Grind the meat with a meat grinder.
Mix in salt and pepper to taste.
Add chopped onion, garlic powder and Worcestershire sauce. All these ingredients are to individual taste and it is nearly impossible to add too much of any ingredient, except salt of course.
Make the mixture into patties and fry or grill until well done.
Cover venison and refrigerate 1 to 3 days; turn.
ith press and seal refrigerate for 24 hours.
Divide into
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.
ver the meat and refrigerate for 8 hours, or overnight.
bsp sugar. Rub over venison then cover and chill overnight
ven to 300\u00b0F. Uncover venison and lightly brush surface. Roll
Cover with foil and roast for 30 mins until tender. Let
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.