Sausage Stuffed Bacon Wrapped Venison Backstrap Food

BACON & SAUSAGE STUFFING

Steps:

• In a large skillet, cook sausage over medium heat for 6-8 minutes or until no longer pink, breaking into crumbles. Remove with a slotted spoon; drain on paper towels. Discard drippings., Add bacon to pan; cook over medium heat until crisp. Remove to paper towels to drain. Discard drippings. Wipe out pan. In same pan, heat butter over medium-high heat. Add onion and celery; cook and stir 6-8 minutes or until tender. Remove from heat., In a large bowl, combine stuffing cubes, sausage, bacon, onion mixture, mushrooms, parsley, sage and thyme. In a small bowl, whisk eggs, soup and stock; pour over stuffing mixture and toss to coat., Transfer to a greased 6-qt. slow cooker. Cook, covered, on low 4-5 hours or until a thermometer reads 160°. Remove lid; let stand 15 minutes before serving.

SIMPLE BACON WRAPPED VENISON BACKSTRAP

Steps:

• Pat the backstrap dry with a piece of paper towel. Sprinkle on the seasoning and rub it into the meat.
• Place the seasoned backstrap in a glass container or heavy duty bag. Add the vinaigrette and massage the vinaigrette into the meat. Let the meat set in the marinade for 12-24 hours in the fridge.
• About 20 minutes prior to cooking, remove the backstrap from the fridge and let it come to room temperature.
• Preheat the grill using medium heat. While the grill is preheating, wrap the bacon slices around the backstrap, using toothpicks to secure the bacon on.
• Decrease the grill heat to medium-low and place the backstrap on the grill. Grill for 8-10 minutes, depending on the thickness of the meat. Turn the backstrap onto its other side and cook for 8-10 more minutes.
• Use a meat thermometer to see if the internal temperature of the backstrap reads about 135°F. If it doesn't roll the backstrap onto a third side and continue cooking.
• Once the backstrap reaches the correct internal temperature, remove it from the grill and place it on a plate. Cover the backstrap and let it set for 15-20 minutes.
• Once the meat has set, you can cut it into slices. Serve and enjoy!

SAUSAGE STUFFED BACON WRAPPED VENISON BACKSTRAP

Steps:

• Slice the backstrap in half but not all the way through creating a butterflied style strip.
• Fill backstrap with uncooked sausage down the full length of backstrap.
• Shake your favorite seasoning all over the inside and outside of backstrap.
• Fold the backstrap together sandwhiching the sausage in between. Take strips of bacon and wrap around the outside of backstrap and use toothpicks to pin it together.
• Using your favorite wood chips to smoke. Keep your smoker between 160'-180' and slow smoke for 5-6 hour until done.