3 lbs. For our experiment, we sprinkled the steak seasoning directly one of the backstraps and for the second we wrapped it in bacon and sprinkled the steak seasoning onto the bacon.

A nice light coating works best.

1 venison “football” roast, approx. Cover and chill for at least one hour. We had an awesome fall this year, many memorable hunts and much success! a bunch carrots, sliced . Press 1/2 cup of the cilantro onto the meaty top of the venison. Cut venison steak into 2-inch chunks and place in a dish.

Smoked Venison Bacon. with Roasted Rosemary Root Veggies. Cook over medium heat until bacon is crisp and a thermometer inserted into tenderloin reads 160°, turning frequently. (See bottom of this post for complete recipe.)
more Salt & Pepper Mix.

a bunch carrots, sliced .
Press 1/2 cup of the cilantro onto the meaty top of the venison.

So making some bacon-wrapped venison chops with my last venison loin was a no-brainer. 2-3 tbsp. Ground Venison Bacon. Set the venison in the skillet, bacon side down, and cook over moderate heat, turning, until browned all over, about 10 minutes. My daughter and I both had a great season, she taking her first buck and I got this buck in December as an early Christmas present!

Rinse the venison and pat dry. One onion, sliced thin. olive oil. How to Make Bacon Wrapped Venison Bites: Whisk together the marinade. Get yourself a good thick-cut and properly smoked bacon. Step 1: Trim any fat and connective tissue from venison roasts. more Salt & Pepper Mix.

2-3 tbsp. I am always looking for new recipes and creations for our field success, and making venison bacon has been on my radar …

with Roasted Rosemary Root Veggies. Trim fat and connective tissue from cubed venison and grind with an equal amount of cubed pork roast. Wrap the bacon around the meat, between the rib bones, overlapping slightly. Drain the marinade from the venison, and pat the excess marinade. Wrap the venison chops in some good-tasting bacon. We could not tell a difference between the two, both were nicely seasoned, so however you wish to apply the seasoning will work, just don’t add too much. Tommy’s Salt & Pepper Mix* thick cut maple bacon, 3 slices. Wrap the bacon around the meat, between the rib bones, overlapping slightly. Bacon Wrapped Garlic Venison Roast . ; Combine the meat with a cure mix like Curley’s Sausage Kitchen or Legg’s Old Plantation. Remove and keep warm. Pour barbecue sauce over all and put back into the refrigerator for another two hours. lots of chopped garlic, about 1/3 cup. Don’t worry too much about getting the really meaty stuff here. Posted on December 28, 2014 by Chuck.

Remove venison chunks from marinade and discard cider. Cut venison and pork into chunks that will fit your grinder. fresh rosemary, chopped or leaves. In this case, the fatty bacon is gonna work out better for you. fresh rosemary, chopped or leaves. Tommy’s Salt & Pepper Mix* thick cut maple bacon, 3 slices.

Add apple cider, making sure it covers all the meat. Dry off venison and place back in the dish. olive oil.

Transfer the venison to a carving board, cover loosely with foil and let rest for 5 minutes. Toss the venison chunks into the marinade, coating all pieces. Return to skillet. red potatoes, one per person, sliced thin. Use ground venison to make this bacon. Cut into inch sized pieces. Turn the rack bacon side up and roast in the oven for about 20 minutes, or until an instant-read thermometer inserted in the center of the meat registers 115° to 120°. Wrap bacon around tenderloin, securing the ends with toothpicks. Bacon Wrapped Garlic Venison Roast .

1 venison “football” roast, approx. red potatoes, one per person, sliced thin. 3 lbs. In a small bowl, combine cornstarch and broth until smooth; add to skillet. lots of chopped garlic, about 1/3 cup. Most recipes require an overnight rest in the refrigerator for the bacon to set before smoking, so plan on two days for the total process.

One onion, sliced thin. Using pork adds fat and moisture to the venison and keeps it from crumbling when it’s cooked. Let marinate for two hours in refrigerator.

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