Saturday, December 27, 2008
My husband, Jeff, is a deer hunter and we have a freezer full right now! :) This was such a treat! It could easily be an appetizer or a main dish... you decide!
1 lb venison backstrap, cut into 1/2" medallions
Dale's Seasoning sauce
Lawry's Seasoning Salt
1 can pickled jalapenos
1 sweet onion
Dairy Free cream cheese
1 package thick sliced bacon, cut in half
First let me apologize for not taking exact measurements while preparing. This was something that was just thrown together and worked out spectacularly!
Place the backstrap medallions in a large zippered bag. Add Dale's just to coat and then about 1/8 - 1/4 cup Worcestershire (to taste). Add in a few good dashes of Lawry's and mix well with your hands to make sure the salt is evenly distributed. Allow to marinate for about 15 - 20 minutes while you get the grill started.
While the meat is marinating, chop up the jalapenos and onion. (I stuck them together in a food processor.)
After marinating, add a large dollop of dairy free cream cheese on top of the medallion,
then a pinch of jalapenos and onion, to taste.
Wrap two halves of bacon around the stuffed medallion and secure with a few toothpicks so that the stuffing is held in the center.
Grill until the bacon is nice and done, turning as needed.
I know this wasn't a very specific recipe, so if you have questions.... PLEASE feel free to ask! :)