1st one:
Ingredients:
Deer or Elk backstrap.
Bacon- thin sliced and cheap
toothpics
cream cheese
kokoman terakyi-soy sauce maranade
garlic powder (not garlic salt!)
pepper
pepper-Jack cheese- thin slices
1 link of deer sausage or elk or hog- cut or shredded into fine pieces.
Jalapenos- remove seeds and cut into slivers
onion- Cut into slivers 1in long
meat tenderizer mallet
Lay the backstap out and cut 3/4 in filets.
Take a meat tenderizor and beat until the meat is flattened out to the size of a softball.
Now dip the meat into a shallow dish of the Kokoman maranade. Then dust with garlic powder and pepper.
Now spread cream cheese on one entire side of the meat. The more the better.
Now sprinke 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 toothpics.
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 mintues (the cream cheese will be very hot)
and enjoy.
2nd one:
Take the back strap and cut into steaks.
This is for four steaks.
one cup whiskey
one cup butter milk
one cup italian dressing
mix all together and pour into a gallon or two gallon zip lock bag with the four steaks in it. Put in the frig over night. Light the grill put steaks on with medium heat cook 2.5 minutes on one side and 2.5 minutes on the other - take off and serve. Its great with bake spud and the remaining whiskey. Hope you enjoy these recipes.
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