Tori Nicole's Backstrap Recipe
What you will need:
1 - Whole backstrap
1
- pound of thick sliced bacon
1 - 8oz block of original cream cheese
1 - Lg. Onion
2 - 16oz bottles of italian
salad dressing
Cut the backstrap into about 2in squares. Then cut the venison squares halfway through the
middle. Put them in a container filled with the 2 bottles of italian dressing. Cover the container and put it into the
fridge for at least 6hours...overnight if possible.
Once they have marinated, slice your onion like you would
to get apple slices..take a little dab of cream cheese and put it in the folds where you cut the venison squares, insert a
toothpick to hold the folds closed. Then on each side of thetoothpick stick a slice of onion onto it. Once that is done you
can take a thick slice of bacon and wrap it around the venison squares. Inserting a toothpick where ever it is need to hold
it in place. Then you are done preparing. All you have to do now is throw them on the grill. Enjoy!
Rick and Kelly
I don't really have a name for it.
you can make as many or as
few as you want.
take about a 2 inch cube of venison and pound it flat
place a peice of pepperjack cheese on it
and a jalapeno slice.
wrap it up with bacon
marinate in italion dressing for at least an hour.
cook on the
grill or under the broiler just until the bacon is done.
