"My husband and I came up with this while looking for new ways to cook venison. Everyone who has tried them has requested the recipe." — LESAXTON
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zesty Italian dressing
pickled jalapeno peppers
seasoning salt to taste
This is one of our family favorites! I've done these as bite sized appetizers baked in the oven and as "stuffed backstrap" on the grill. Making it as one or two large backstrap pieces, putting it onto a platter and slicing off servings, takes less time to prepare. We've used the Italian dressing as the marinade, but if you're not a fan you can replace the dressing with any marinade of your choice. We've also used soy/worchester with 1 tsp. ground ginger, which is equally as good.
i thought the dressing was overpowering and didn't fit well and the cream cheese allthough it sounds like it would be good didn't turn out to be very good when combined and heated with everything. i ate everything but probably won't make this one again
delicious, i baked them however, and they were great. the taste is a welcome change.
I have been cooking a simular recipe for years with maple bacon and that is what I had on hand. That being the only ingredient change I made. These are very tasty! Spicy....so if you don't like the heat, cut the jalapeno slice in half, but they are so good in this recipe.
It was raining, so I broiled them, turning once, until bacon was crispy. Also, I "nuked" the bacon half done to make sure the bacon was done and the venison NOT overcooked.
This recipe is a keeper and will be devoured again!
This is our favorite way to eat backstrap! Use fresh jalapenos sliced and half with seeds removed instead of pickled for a little less heat. DELICIOUS!
I have never liked venison but this was by far the best venison recipe I've tasted. I did cook the bacon part way before putting it all together. Has a wonderful taste.
These were great. I added two slices of pepper but I like spicy food. We even had some surprise guest who really like these.
I'm not a huge venison fan but I loved this! Hubby agrees and we will make this again :)
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 200
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