So, we all love venison and we all love bacon, right?
What could make a better combo? It’s like peas ‘n carrots, Roy and Trigger, Arnold and some freaky future-world cyborg, and college football and arguing.
Whoa! Did someone say bacon?
Here are three quick recipes from “We Kill It, We Grill It” that you can try with your venison and bacon. Mmmmm … bacon!
Want to buy the book? Order We Kill It, We Grill It here now!
Drew’s Melt-In-Your-Mouth Smokehouse Steaks
Submitted by reader Drew Patterson Backstrap Olive Oil Season Salt BaconCut a whole backstrap in half and rub with olive oil. Add season salt to taste, and then wrap with thick-sliced bacon. Cook on your smoker for 2 hours 45 minutes at 250 degrees. Keep your water pan full for moisture. This will melt in your mouth.
Venison-Stuffed Mushrooms
Submitted by reader Dan Dunlap 1 pound ground venison 3 packs large mushrooms 1/2 pound crispy bacon (crumbled) 6 ounces shredded mozzarella cheeseRemove stems from mushrooms and brush with a dry paper towel or brush to remove dirt. Mix venison, bacon and cheese, and stuff into mushroom caps. Place on a medium-hot grill away from the flame and cook with closed lid until mushrooms are done.
For more great venison recipes, click here now!