Recipe of the Month: Bacon Wrapped, Cream Cheese Stuffed, Venison Loin
Posted on | January 17, 2010 | No Comments
One of our friends gave us a LOT of venison, and we have been coming up with creative ways to cook it. This was delicious- we had it with a heaping pile of collard greens cooked with a few turnips, onions, and some hot pepper.You will need: bacon, venison loin (you could probably use a prok tenderloin, too), cream cheese, cracked pepper, kosher salt, toothpicksButterfly the meat, and fill with cream cheese. Fold it back together, and rub each side with a mixture of cracked pepper and kosher salt. Wrap in bacon in such a way that all of the starting ends are covered, and all of the tail ends of the bacon strips end on the bottom of the loin. You want to use the bacon to hold the slit in the meat together. Insert toothpicks where needed to keep the cream cheese from oozing out when it melts. Broil for approximately 5 minutes on each side until bacon is crisp, and then reduce heat to 375-425 and cook until meat is desired done-ness.
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