This week’s venison recipe was submitted by Carl Raymond, and it sure has us dreaming of the wonderful aroma of the apple wood smoke, vegetables and venison all rolled into one gift from the grilling gods. Give it a try this weekend and tell us what you think!
- Venison Backstraps
- Apple cider
- Bell pepper
- Onion
- Celery
- Extra virgin olive oil
- Cream cheese
- Bacon
Slice a backstrap down the center lengthwise. Beat the backstrap to your desired thickness, season and marinate in apple cider for 24 hours. Take backstrap out of fridge and allow meat to reach room temp. Slice one bell pepper, one onion and one stalk of celery lengthwise. Saute vegetables in extra virgin olive oil until onions are clear. Once vegetables are ready, place them on the inside of the room temperature backstrap. Cut up one block of cream cheese into cubes, and place them inside of the backstrap as well. Fold the ends up and roll backstrap, making sure to keep vegetables inside. Wrap backstrap in bacon. Tie the backstrap to prevent it from coming apart, or use toothpicks to hold it together. Prepare grill as desired; however, place apple wood chips in smoke box or over charcoal. Grill backstrap to desired taste. When backstraps are grilled to your liking, enjoy with a nice salad and a glass of wine.
