On today’s menu is bacon wrapped venison; it’s stuffed with goodness and served with a side of grilled romaine and seasoned potatoes.
Not only is this recipe a great outdoor meal, but venison has less cholesterol than turkey and chicken and is low in saturated fats.
To see the debut episode of Game On and for more outdoor cooking tips, head over to the full video, here.
- Venison back strap or venison steak at least 1-inch thick
- 1 apple
- 1 clove of garlic
- Jalapeno peppers
- Apple smoked (or other flavor) bacon
- Salt and pepper
- 1 Start with a venison back strap or steak.
- 2 Cut back strap into 1 inch thick steaks.
- 3 Butterfly the steaks by cutting them long-ways 90% of the way through. Open the steak (the butterfly wings). Season with salt and pepper.
- 4 Slice apple into thin strips about a ¼ wide; almost so you can see through them.
- 5 Slice a jalapeno pepper long-ways, use a spoon to remove the veins and seeds. If you like lots of heat keep the veins and seeds. Slice the jalapeno into thin strips.
- 6 Dice or slice a glove of garlic.
- 7 Take an apple slice, a jalapeno slice, and some garlic and put it on the open venison steak, then fold the butterfly steak over the apple, garlic, and jalapeno locking the goodness inside the steak.
- 8 Take a slice of bacon and wrap it around the steak so it covers it completely, like the stripes on a barber pole. If the bacon wants to unwrap secure it with a toothpick.
- 9 Place the bacon wrapped venison on a pre-heated skillet (burner set medium to medium-high). Consider the steak to have four sides and when the bacon is crisp on one side roll it over to the next side. Roll the steak in the direction that you wrapped the bacon to keep the bacon from falling off the steak.
- 10 When the bacon is crisp on all four sides remove the steak and let it rest for 5 minutes. The venison should be cooked perfectly to medium once the bacon is crisp on all sides. This will leave the venison tender and juicy as the bacon will not only add some fat, but add flavor as well.
- 11 For the potatoes, simply slice in half, cover with olive oil and season. Cook at 400 degrees for 20 minutes. Serve with sour cream and garnish.