Venison Poppers

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
Worcestershire sauce
Lawry's Seasoning Salt

1 can pickled jalapenos
1 sweet onion
Dairy Free cream cheese
1 package thick sliced bacon, cut in half
toothpicks


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! :)

Marlboro Man's Favorite Sandwich

I haven't gotten permission to reprint the recipe here, but I do want to point you in the direction of this WONDERFUL sandwich!

I did make it dairy free with good margarine and bread choices.

I had cubed venison on hand and made it with that instead of beef. Go ahead, indulge, it's a great eat! (Don't even try to count the calories, though...)

Crab-Stuffed Venison Steak Rolls (Dairy Free)

This recipe came from the Ultimate Venison Cookbook, pg 66. I had to tweak it a bit even though when trying a new recipe I am supposed to follow it (house rules and all). We don't have wine in the house and this recipe called for it; however, I did do some research to find a suitable substitute. Apparently apple cider will give a similar taste to wine in the finished product, so that's what I used and it turned out great!

The other tweak is that this is supposed to be rolled up, but my cube steaks were not big enough for that so I just put the stuffing on top. Here's the tweaked recipe and what I did:

Topping:

1/4 stick dairy free margarine
1 garlic clove, minced
1/4 cup chopped celery
1/4 cup chopped onion
2 (6 oz) cans crab - the recipe calls for 1/2 pound
1 Tbsp dried parsley
1/2 tsp dried cilantro
salt and pepper to taste

Steaks and Apple Cider Sauce:

2 Tbsp dairy free margarine
1 garlic clove, minced
4 venison cubed steaks
4 large slices onion (I used sweet)
1 cup apple cider (original recipe called for zinfandel wine)
1/2 cup sour cream substitute (I used Tofutti Sour Supreme)
salt and pepper to taste

Here is my variation to the original:

To prepare stuffing, melt margarine in a large skillet and add garlic, celery and onion. Saute' vegetables until soft. Add crab, herbs, salt and pepper. Remove from the pan.

Add 2 Tbsp margarine to the pan and lightly cook garlic; add steaks and quickly brown on both sides. Remove from pan. Place stuffing in the center of steaks. Cut 4 large slices of onion and place in the pan. Place steaks and stuffing on top of each onion slice. Pour apple cider over steaks. cover and simmer 15 - 20 minutes or until tender. Carefully remove onion and steak from pan and place on a dish. Add 1/2 cup sour cream to pan drippings and cook, stirring constantly, until warm but not boiling. Salt and pepper to taste. Pour over steaks and serve immediately.

To me, these were even better the next day. The combination of the steak, crab, and onion was wonderful and the sauce just made it even better.