Jalapeño Rolled Venison Loin Food

CHICKEN FRIED VENISON POCKET WITH A JALAPENO HONEY MUSTARD SAUCE

Steps:

• Preheat 6 cups vegetable oil to 350 degrees. Season the venison with salt and pepper. Coat the venison in flour, shaking off excess, and transfer to a shallow bowl with the beaten eggs. Roll the venison pieces in Japanese bread crumbs and deep-fry the venison until golden brown. Transfer to a 350 degree oven until medium rare, 3 to 5 minutes. Serve with Jalapeno Honey Mustard Sauce and garnish with flour tortillas, roasted corn, cooked black beans, sliced red onion, and tomato slices.
• Combine all ingredients together. Serve with Chicken Fried Venison Pocket.

JALAPEñO ROLLED VENISON LOIN

Steps:

• In a large bowl, combine the olive oil, vinegar, onion, garlic, salt, cumin, chili powder, and white pepper.
• Slice halfway through the loin down the length of the loin. Lay the sliced loin on a piece of plastic wrap. Cover with another piece of plastic wrap. With a meat mallet or pounder, flatten the loin to an even thickness, about 1/4 inch. Remove the plastic wrap and put the venison in the bowl with the seasonings. Cover and refrigerate for at least 1 hour and up to 8 hours.
• Remove the venison from the marinade and discard the marinade. Lay the venison out flat and pat the surface dry with paper towels. Spread the cream cheese over the top of the meat. Sprinkle with the jalapeños. Roll up the venison to form a long log and secure with toothpicks if needed.
• Heat an oiled grill pan over medium heat until hot. Add the venison and cook for 8 minutes, turning often, or until the center reaches 165°F. Transfer the venison to a cutting board and let stand for 2 minutes before slicing into rounds. Serve at once.

VENISON WRAPS

Steps:

• Cut the venison tenderloin into 12 strips lengthwise. Toss with Italian dressing, and allow to marinate for 1 hour in the refrigerator.
• Preheat a grill for medium heat.
• To assemble the venison wraps, lay a strip of venison on top of a strip of bacon. Place a teaspoon of cream cheese at one end, and top with a slice of jalapeno. Roll up and secure with a skewer. Repeat with remaining ingredients. Season the wraps with desired amount of seasoning salt.
• Grill for 10 minutes, then turn over, and continue cooking until the bacon is crisp.

PAN ROASTED VENISON WITH A TANGERINE AND ROASTED JALAPENO SAUCE AND SWEET ONION AND SAGE GRATIN

Steps:

• Preheat oven to 400 degrees F.
• Season venison on both sides with salt and pepper, to taste. Heat oil in a large saute pan over medium-high heat. Add venison and saute until golden brown. Turn over, place pan in oven, and continue cooking for about 4 to 5 minutes for medium doneness. Drizzle the venison steaks with the Tangerine and Roasted Jalapeno Sauce. Serve with Sweet Onion and Sage Gratin.
• Heat oil in a large saucepan over medium heat. Add onions and jalapenos and cook until onions are soft. Add wine and cook until reduced completely. Add the chicken stock and cook until reduced to 2 cups. Whisk in the tangerine concentrate and brown sugar and cook to a sauce onsistency. Season with salt and pepper, to taste.
• Preheat oven to 375 degrees F. Butter a 9 by 5-inch loaf pan and set aside.
• Heat oil and butter in a large saute pan over medium-high heat. Add onions and cook until soft and caramelized. Season with salt and pepper and fold in the sage. Place a layer of potatoes on the bottom of the loaf pan, top with a seventh of the mixture and about 3 tablespoons of the cream, season with salt and pepper and repeat to make 7 to 8 layers. Place the pan on a baking sheet and bake for 45 to 50 minutes or until the potatoes are cooked through and the top is golden brown. Let rest for 10 minutes before slicing.

BACON-WRAPPED VENISON TENDERLOIN WITH GARLIC CREAM SAUCE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place bacon on a slotted baking pan.
• Bake bacon in the preheated oven until partially cooked but still flexible, 6 to 8 minutes.
• Brush venison tenderloins with olive oil and season with onion powder, salt, and black pepper. Place tenderloin roasts side by side and wrap them together in strips of partially cooked bacon. Place into a roasting pan.
• Roast until bacon is browned and an instant-read meat thermometer inserted into the thickest part of a tenderloin reads at least 145 degrees F (65 degrees C), about 1 hour.
• Heat butter in a saucepan over medium heat; cook and stir mushrooms and garlic in hot butter until mushrooms are soft, 8 to 10 minutes. Stir green onion into mushroom mixture; pour in cream. Cook, stirring often, until sauce is heated through. Serve sauce with tenderloins.

DEER POPPERS

Steps:

• Season the venison meat with Greek seasoning and steak seasoning. Place in a bowl, and pour in enough Italian dressing to cover. Refrigerate for at least 2 hours to marinate, but preferably overnight.
• Preheat the grill for medium heat. Drain the marinade from the meat, and discard the marinade. Place a slice of jalapeno on top of a piece of meat, then wrap with a slice of bacon. Secure with a soaked toothpick. Repeat with remaining meat.
• Grill the deer poppers for 15 to 20 minutes, turning occasionally to brown the bacon. Serve and enjoy!