Venison Wraps Food

SWEET BACON-WRAPPED VENISON TENDERLOIN

Steps:

• Mix brown Sugar and Soy sauce together in a bowl. They should combine nicely into a soupy soy liquid.
• Put Deer Loin in a cooking tray and pour Brown Sugar/Soy Sauce mixture over loin. Roll tenderloin over in mixture, completely covering it.
• Let meat marinate in mixture at least 3 hours or overnight in fridge. It's best to marinate for 8 hours if you have the time. Also GREAT to use a Food Saver or other Vacuum device to Vacuum pack/seal the meat with Marinade. With this method, you can achieve Overnight-level marinade in just a couple hours!
• Remove loin from tray, and place on a slotted bake sheet with a drip pan or aluminum foil below to catch dripping. Don't throw away marinade.
• Wrap a piece of bacon around the very end of the tenderloin, securing the bacon strip with a toothpick.
• Repeat this process until the entire loin is wrapped in ten or so bacon "loops." The tenderloin should look like an arm with a bunch of wrist watches on it, the watches being the bacon strips.
• Drizzle remaining marinade over deer loin. You can continue to baste the loin with the marinade throughout the cooking process with either a brush or a turkey baster.
• Place on center rack in oven and bake at 350°F for 30-40* minutes. *This should cook the meat to about Medium. For those of you who prefer rare meat (like me), cut the time to 25-30 minutes and then follow with the "OPTION 2" step below regarding searing.
• OPTION 1 - with about 10 minutes of cooking time left, you can lightly dust the top of the loin with white sugar. This creates a sweet crust on top of the bacon. Might be too sweet for some. Try doing it on just HALF of the loin to see if you like it!
• OPTION 2 - For a crispier crust and crispier bacon, remove Loin from oven and place the Loin(s) directly on a Grill over medium-high heat to sear the bacon and outer loin. (Thanks to all of you reviewers who taught me this. It's a great step for those of us who like a cooked crust and a pink center).
• Remove from oven and place on cutting board. Using a knife, cut the loin between each strip of bacon so that you have many pieces of meat, each with their own toothpick.
• You can eat these pieces directly from the toothpick or remove the toothpick and eat like steak. You can thank me later.
• The next day, try the leftovers on a wheat bun with spicy BBQ Saucefor an awesome leftover sandwich.

THE BEST GROUND VENISON TACOS

Steps:

• Begin by heating a large pan over medium heat on the stove. Add the oil to the pan and when the oil is hot, add the onion and saute until translucent, about 3-4 minutes.
• Then, add the ground venison and cook until browned, about 6-8 minutes.
• Next, add the garlic, chili powder, cumin, salt and pepper. Cook for an 2 additional minutes before deglazing the pan with the orange juice, lime juice and apple cider vinegar.
• Then, add the water and turn the heat to medium-low. Allow the meat to simmer for 5-10 minutes until the desired texture and moisture level are reached.
• Serve in taco shells, lettuce wraps, burritos, quesadillas, nachos - however you like!

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.

VENISON STUFFED SHRIMP IN BACON WRAP

Steps:

• Combine venison, pork, basil, parsley, garlic, shallots, eggs, and salt and pepper and mix well.
• Preheat broiler.
• Make an incision along back of each shrimp and stuff with pork mixture. Secure by wrapping the half slice of bacon around each shrimp. Broil until meat stuffing is cooked and bacon is golden brown, being careful to avoid overcooking shrimp.

BACON-WRAPPED VENISON TENDERLOIN

Steps:

• Mix brown sugar, soy sauce, garlic, and Worcestershire together in a bowl until sugar is dissolved. Place tenderloin into a container with a lid or zip-top bag and pour the marinade over. Cover and marinate for at least 8 hours, to overnight.
• Preheat the oven to 350 degrees F (175 degrees C).
• Remove tenderloin and discard marinade. Wrap a slice of bacon around the tenderloin, starting at one end, and secure it with a toothpick. Continue wrapping bacon around the loin until it is covered and secured with toothpicks. Place on a broiler pan on the center rack of the oven.
• Bake in the preheated oven until slightly pink in the center, 35 to 40 minutes for medium-rare. Remove from the oven, sprinkle with white sugar, and turn on the oven's broiler.
• Broil in the preheated oven until bacon is crisp, about 5 minutes, turning once and watching closely so it doesn't burn. Remove from the oven and place on a cutting board. Let stand for 10 minutes. Slice with a knife between each strip of bacon so there are several pieces.

ASIAN INSPIRED GROUND VENISON LETTUCE WRAPS

Steps:

• In a small bowl combine the soy sauce, vinegar, peanut butter, sesame oil, sugar or substitute and sriracha. Stir to combine and set aside.
• In a large skillet over medium high heat, add olive oil and venison to the pan and start browning. Season with 1 tsp. salt and 1/2 tsp. garlic powder. After 2-3 minutes, add the garlic, ginger, diced mushrooms, water chestnuts and green onions and continue to cook until meat is brown and has started to caramelize. At this point you should have some bits sticking to the bottom of the pan. Add the water to the pan and stir, scraping up all the caramelized bits off the bottom of the pan.
• Pour in the prepared sauce and stir into the meat mixture. Continue to cook for another 2-3 minutes, stirring constantly, until there is no liquid left in the pan. To serve, place about ¼ cup of the meat mixture in to the center of a lettuce leaf. Top with sliced green onion and chopped peanuts, roll up and enjoy!

GREEK VENISON WRAP

Steps:

• Fry bacon in a skillet until brown; remove from pan, crumble and set aside.
• Add onion and mushrooms to pan and sauté until onions are translucent, add sugar and stir well.
• Add venison and sprinkle generously with lemon pepper.
• Add lemon juice and sauté until venison is cooked but still slightly pink.
• Warm tortillas in microwave with a damp paper towel on top.
• Place sour cream in the center of tortilla, add 1/2 cup spinach, feta cheese, crumbled bacon and venison mixture.
• Wrap and serve immediately.

BACON-WRAPPED VENISON

Steps:

• Rub tenderloin with 1-2 teaspoons of oil and the garlic. Combine the flour, salt and pepper; sprinkle over tenderloin and shake off excess. In a skillet, brown tenderloin on all sides in remaining oil. Remove and keep warm. In the same skillet, saute mushrooms until tender; remove and set aside. , Wrap bacon around tenderloin, securing the ends with toothpicks. Return to skillet. Cook over medium heat until bacon is crisp and a thermometer inserted into tenderloin reads 160°, turning frequently. Remove and keep warm. , In a small bowl, combine cornstarch and broth until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Add parsley and reserved mushrooms; cook and stir until heated through. Discard toothpicks from tenderloin; serve with mushroom sauce.

BACON WRAPPED VENISON BITES

Steps:

• In a bowl large enough to hold the venision, whisk together the olive oil, soy sauce, Worcestershire sauce, and balsamic vinegar. Add the crushed garlic, mustard, and black pepper. Set aside.
• Rinse the venison backstrap and pat dry. Cut evenly into 1 inch sized pieces.
• Place the venison chunks into the prepared marinade. Toss with your hands to coat all pieces. Cover and refrigerate for 1 - 2 hours.
• Preheat oven to 450 degrees. If your oven runs "cool", adjust to 475.
• Drain the marinade from the venison completely. Pat with paper towels to remove excess marinade.
• Wrap each piece of venison with half a strip of thick cut bacon. Wrap tightly, securing with a toothpick.
• Arrange the bacon wrapped bites seam side down onto a broiler pan or wire rack over a rimmed baking sheet.
• Bake for 10 - 12 minutes at 450. Remove from the oven and turn on the broiler.
• Stir together the barbecue sauce and water to a thin consistency. Using a brush, baste the bacon wrapped venison. Broil and baste the bites, turning FREQUENTLY, until the bacon is browned.

THAI STYLE VENISON LETTUCE WRAPS

Steps:

• Coat a large non-stick sauté pan with cooking spray and heat on high. Add venison in batches and brown on both sides (if the pan gets crowded the venison won't brown).
• Remove browned venison to a plate and reserve.
• Reduce heat to low. Add peppers, ginger root, and garlic to pan and cook for 5 minutes, stirring often, until peppers are softened.
• Add cole slaw mix, chili sauce, soy sauce, fish sauce, scallions, and venison to pan. Toss to combine and heat through.
• Serve venison on top of whole romaine leaves garnished with cilantro, mint, peanuts, and lime wedges.

VENISON CREAM CHEESE STUFFED CRESCENT ROLLS

Steps:

• Preheat oven to 350 degrees Fahrenheit. Prepare two medium baking sheets with parchment paper and spray with non-stick cooking spray. Set aside.
• Season venison with chili powder, onion powder and cayenne pepper. Cook in medium skillet over medium high heat until cooked through.
• Drain any grease if needed.
• Transfer cooked venison to a large bowl with softened cream cheese and add chopped green onion, red onion, yellow onion, jalapeno and season with salt and pepper, to taste.
• Using a spoon, stir well until ingredients are evenly distributed and cream cheese is mixed in.
• Take crescent rolls out of packaging and lay each one flat on your baking sheets. Spoon about 1/3 cup of filling onto each roll, until all 8 are filled evenly.
• Fold each corner of the roll to the center and press down so it is securely closed. It is okay if there is some visible filling between corners.
• Place baking sheets in the oven for 8-12 minutes (or per package instructions) and remove from oven when the crescent rolls are golden brown.
• Serve hot. Serve alongside roasted vegetables, cauliflower mashed potatoes and/or a side salad.
• Store any leftovers in airtight container in the refrigerator for up to 3 days. Microwave to reheat.

THAI LETTUCE CUPS

Steps:

• Make the Thai sauce by combining the lime juice, honey, fish sauce and chili paste in a bowl. Slowly whisk in the neutral-flavored oil until emulsified. Set aside.
• In a dry sauté pan over medium-high heat, toast the glutinous rice, stirring often so it doesn't burn (3 to 5 minutes). Transfer the rice into a small grinder and pulse to a coarse, granular consistency. Set aside.
• Over medium-high heat, sauté the shallots, jalapeños, ginger and garlic in coconut oil until softened. Add the ground venison and brown until cooked through.
• Remove from heat and let the meat cool off for a few minutes. Stir in the green onions, toasted rice (or crushed peanuts), herbs and about half of the sauce. Season to taste and serve the ground meat inside the lettuce cups and drizzle on the extra sauce to taste.