Deer backstrap.
Bacon- thin sliced and cheap
toothpicks
cream cheese
teriyaki –not soy sauce- marinade
garlic powder (not garlic salt!)
pepper
pepper-Jack cheese- thin slices
1 link of deer sausage- cut or shredded into fine pieces. (Pork/breakfast sausage works fine)
Jalapenos- remove seeds and cut into slivers (I use canned jalapenos)
onion- Cut into slivers 1 in. long
meat tenderizer mallet
Lay the backstrap out and cut 3/4" filets.
Take a meat tenderizer and beat until the meat is flattened out to the size of a softball.
Now dip the meat into a shallow dish of the Teriyaki marinade. Then dust with garlic powder and pepper.
Now spread cream cheese on one entire side of the meat. The more the better.
Now sprinkle some of your shredded deer sausage in the middle.
Add your onions and Jalapeno slivers. I usually us 1 or 2 Jap. slivers and 2 or 3 onion slivers.
Now take one side of the meat and roll it all up like a sushi roll.
Wrap the roll in bacon and secure with toothpicks.
Now cook on the grill until the bacon is cooked like you like it. About five minutes before you think they are completely done add the slice of pepper jack cheese to top of each roll and let melt.
Remove and cool for a couple of minutes (the cream cheese will be very hot) and enjoy.
I promise you will not be disappointed! This will blow your mind!
Let me know what you think, that is if your able to stop eating long enough to send me a response.
