Hunting season is going strong, so today I thought I would share one of our all time favorite recipes for deer meat. A bacon wrapped, jalapeno & cream cheese stuffed deer backstrap. I'm telling y'all this dish is ah-ma-zing! Definitely a man pleaser!
- 1 Deer Backstrap
- Zesty Italian Dressing
- 16 oz Cream Cheese, softened
- 6 medium Jalapenos, diced (deveined and seeded, optional)
- 1 tsp + Montreal Steak Seasoning
- 1 tsp + Garlic Salt
- 1 tsp + Black Pepper
- 1/2 tsp Onion Powder
- 1/2 tsp Tony's Creole Seasoning
- 1/4 tsp Dried Cilantro
- Dash Red Pepper Flakes
- 1 package good quality Bacon, like Wrights
- 2 Tbs Butter
- 1 Tbs Dales Liquid Steak Seasoning
- 2 Tbs Worcestershire Sauce
Place your backstrap in a bowl or plastic zipper bag, and cover with a 50/50 mix of milk and Italian dressing. Let the meat sit in this marinade overnight.
Preheat oven or grill to 300 degrees.
In a bowl, combine the cream cheese, jalapenos, Montreal steak seasoning, garlic salt, black pepper, onion powder, Tony's, cilantro, and red pepper flakes. Mix until fully incorporated.
Remove meat from the marinade and place onto a cutting board. Butterfly the backstrap, which means to cut it in half legnthwise, but not all the way through. (Our backstrap was pretty thick, so we cut it twice, to make 3 layers.) Lay open the backstrap.
Spread the cream cheese mixture over both surfaces of the inside of the backstrap. (Or in this case, over all four inner surfaces.) Fold the meat back together, and place on a sheet of aluminum foil.
Wrap the backstrap with bacon strips. (I used 2 on each end, and then 10 across the middle, to secure the end strips. Depending on your backstrap's size, you may need a little more, or a few less.)
Cut 2 Tbs of butter into 6 pieces and scatter them over the top of the meat. Splash the Dales and a Worcestershire sauce on, and sprinkle with a little more Montreal steak seasoning, garlic salt, and pepper.
Wrap tightly in the aluminum foil. (I like to wrap it in two layers of foil.) Bake in the oven, (use a pan underneath to catch any drips, if using the oven.) or on the grill, at 300 degrees until a meat thermometer reads 160-165. (The amount of time will vary depending on the size of your backstrap. Usually, between 1 and 2 hours.)
Open the foil and continue to cook until the bacon has crisped up to your liking. Remove from the heat and allow it to rest for 10 minutes before slicing.
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