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.
Here are three quick recipes from “We Kill It, We Grill It” that you can try with your venison and bacon. Mmmmm … bacon!
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Drew’s Melt-In-Your-Mouth Smokehouse SteaksSubmitted by reader Drew Patterson Backstrap Olive Oil Season Salt Bacon
Cut 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 MushroomsSubmitted by reader Dan Dunlap 1 pound ground venison 3 packs large mushrooms 1/2 pound crispy bacon (crumbled) 6 ounces shredded mozzarella cheese
Remove 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.
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