October 29, 201015 yr I got this one off of Archery Talk a couple of years ago and it turned out awesome. If you don't have deer sausage you can use pork sausage. Ingredients: Deer backstrap. Bacon- thin sliced and cheap toothpics cream cheese kokoman terakyi-soy sauce maranade garlic powder (not garlic salt!) pepper pepper-Jack cheese- thin slices 1 link of deer sausage- cut or shredded into fine pieces. Jalapenos- remove seeds and cut into slivers onion- Cut into slivers 1in long meat tenderizer mallet Lay the backstap out and cut 3/4 in filets. Take a meat tenderizor and beat until the meat is flattened out to the size of a softball. Now dip the meat into a shallow dish of the Kokoman maranade. 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 mintues (the cream cheese will be very hot) and enjoy.
October 29, 201015 yr This is one I like. 2 ½ lb of venison. ¾ cup of Burgundy wine. 1 packet Lipton onion soup mix. 1 can of cream of mushroom soup. 1 small can of mushrooms juice and all. -Cut up the meat into good size pieces.. -Mix ingredients thoroughly. -In a slow cooker, cook on low for about 8 hours. Sounds really good, I've used a similar recipe before. I am not particularly fond of the wine flavor, but I bet it would work OK to use beer instead, or even beef broth.
October 29, 201015 yr Sounds really good, I've used a similar recipe before. I am not particularly fond of the wine flavor, but I bet it would work OK to use beer instead, or even beef broth. I would substitute 1 can of beef broth.
November 9, 201015 yr Author Like this one too. 1 1/2 pounds of venison, cut in chunks 1/4 cup butter or margarine 1 pound sliced mushrooms 1 bunch of green onions, chopped 1 can beef broth 1/2 cup dry white wine tsp parsley tsp onion powder 1/2 tsp garlic powder 1/2 tsp kosher salt Brown the venison in butter or margarine, add mushrooms and green onions and saute for several minutes. Transfer it all over to a crockpot, add broth, seasonings and wine. Since the meat is already cooked a bit this one doesn't need as much time in the crock, 3 hours or so. A lot of folks like to throw in a can of diced tomatoes. It's good both ways, but I prefer it without the tomatoes. What sections of meat are you using for this? top,bottom, or sirloin tip?
November 9, 201015 yr Author Sounds really good, I've used a similar recipe before. I am not particularly fond of the wine flavor, but I bet it would work OK to use beer instead, or even beef broth. This does sound like a good one. I think everyone's sound good. Thanks for the tips.....now it's time to slice n' ice.
November 20, 201015 yr Author My wife just bought me a Smokin' Tex smoker for our 10th anniversary... Just in time for my venison cutlets.
November 24, 201015 yr Slice back straps into thin pieces and then cube. Olive oil in hot skillet, season with lemon pepper and garlic salt. Pretty good stuff, and quick and easy.
Archived
This topic is now archived and is closed to further replies.