This is one of our family favorites! I've done these as bite sized appetizers baked in the oven and as "stuffed backstrap" on the grill. Making it as one or two large backstrap pieces putting it onto a platter and slicing off servings takes less time to prepare. We've used the Italian dressing as the marinade but if you're not a fan you can replace the dressing with any marinade of your choice. We've also used soy/worchester with 1 tsp. ground ginger which is equally as good.
I have been cooking a simular recipe for years with maple bacon and that is what I had on hand. That being the only ingredient change I made. These are very tasty! Spicy....so if you don't like the heat cut the jalapeno slice in half but they are so good in this recipe. It was raining so I broiled them turning once until bacon was crispy. Also I "nuked" the bacon half done to make sure the bacon was done and the venison NOT overcooked. This recipe is a keeper and will be devoured again!
delicious i baked them however and they were great. the taste is a welcome change.
These were great. I added two slices of pepper but I like spicy food. We even had some surprise guest who really like these.
This is our favorite way to eat backstrap! Use fresh jalapenos sliced and half with seeds removed instead of pickled for a little less heat. DELICIOUS!
This was messy but very good! We will be adding this to our recipes and sharing it with others! Good job on coming up with something new for venison!
I'm not a huge venison fan but I loved this! Hubby agrees and we will make this again:)
i thought the dressing was overpowering and didn't fit well and the cream cheese allthough it sounds like it would be good didn't turn out to be very good when combined and heated with everything. i ate everything but probably won't make this one again
I have never liked venison but this was by far the best venison recipe I've tasted. I did cook the bacon part way before putting it all together. Has a wonderful taste.
