Venison Wraps
Makes 4 servings
Prep: 15 minutes
Cook: 20 minutes
Ready: 1 hour 35 minutes
Shopping List:
- 225 gr or 1/2 pound venison tenderloin
- 45 ml or 3 tablespoons zesty Italian dressing
- 12 slices bacon
- 60 gr or 1/4 cup cream cheese
- 12 slices pickled jalapeno peppers
- 2 gr or 1/2 teaspoon seasoning salt to taste
TO MAKE:
- Cut the venison tenderloin into 12 strips lengthwise.
- Toss with Italian dressing, and allow to marinate for 1 hour in the refrigerator.
- Preheat a grill for medium heat.
- To assemble the venison wraps, lay a strip of venison on top of a strip of bacon.
- Place a teaspoon of cream cheese at one end, and top with a slice of jalapeno.
- Roll up and secure with a skewer. Repeat with remaining ingredients.
- Season the wraps with desired amount of seasoning salt.
- Grill for 10 minutes, then turn over, and continue cooking until the bacon is crisp.
ENJOY !
Amount Per Serving
Calories: 306
Total Fat: 22.3g
Cholesterol: 89mg
Sodium: 1210mg
Total Carbs: 2.1g
Dietary Fiber: 0.4g
Protein: 23.1g
PDF of this recipe: 03-5_Eat_The_Season_Venison
Care for a little deer dear?
Oh dear, where does one get venison?
I have to go four miles out of town to get a deer; where do you get yours?
Of course, I could just go next door when Tony’s got one hanging on a hook outside his shed; do your neighbors do that?
@Josh, as a matter of fact… NO. We get meat like that from specialised butchers, like the one 4 miles from where I live [really!]. I go to Ruig in Oostzaan. Who also sells his products to hotels and restaurants.
Bother! I used to have access to a good supply of venison from the hunter/boyfriend of a co-worker at the jewelry store. Steaks, roasts, and ground. Alas, she dumped him last year and I haven’t heard from him since. (snif!)