Game On! brings us this recipe for deer steak infused with Jalapeno, apple and garlic and wrapped in apple smoked bacon.
Prep to Plate in 30 Minutes.
What You Need:
Venison back strap or venison steak at least an inch thick.
1 clove of garlic
Apple smoked (or other flavor) bacon
Salt and pepper
1. Start with a venison back strap or steak. Cut back strap into 1 inch thick steaks.
2. Butterfly the steaks by cutting them long-ways 90 percent of the way through. Open the steak (the butterfly wings). Season with salt and pepper.
3. Slice apple into thin strips about a quarter-inch wide; almost so you can see through them.
4. Slice a Jalapeno pepper long-ways, use a spoon to remove the veins and seeds. If you like lots of heat keep the veins and seeds. Slice the jalapeno into thin strips.
5. Dice or slice a glove of garlic.
6. Take an apple slice, a jalapeno slice, and some garlic and put it on the open venison steak, then fold the butterfly steak over the apple, garlic, and jalapeno locking the goodness inside the steak.
7. Take a slice of bacon and wrap it around the steak so it covers it completely, like the stripes on a barber pole. If the bacon wants to unwrap secure it with a toothpick.
1. Place the bacon wrapped venison on a pre-heated skillet (burner set medium to medium-high). Consider the steak to have four sides and when the bacon is crisp on one side roll it over to the next side. Roll the steak in the direction that you wrapped the bacon to keep the bacon from falling off the steak.
2. When the bacon is crisp on all four sides remove the steak and let it rest for 5 minutes. The venison should be cooked perfectly to medium once the bacon is crisp on all sides. This will leave the venison tender and juicy as the bacon will not only add some fat, but add flavor as well.
3. Serve and enjoy.