Venison Backstrap and Boar tenderloin-prOn
 

This time of year is my favorite time of year. Hunting season down here in Texas! I decided to bacon wrap and stuff some venison backstrap for a simple dinner last night. First I butterflied the backstrap, inserted some freshly sliced and de seeded jalapenos, and some cream cheese I had previously softened, and added chives and spices to. Remember to freeze the cream cheese before stuffing or most will leak out during cooking.

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Onto the smoker she went for about 2 hours at 225.
Pulled her and finished her on a hot grill about 1 minute a side just to cook the bacon a little more.

A bit more well done than I woulda liked but dang good.

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While I was at it I decided to grill up some wild hog tenderloin as well.
Paired the meats with two sauces.
One was a hot chutney stock sauce and the second was a mustard cream sauce. I preferred the mustard with the pork and the chutney with the venison. This last pic is just the boar. (neighbor didn't want any venison!)


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Thanks for looking.

Looks good from here!

Those sweet potato fries? I've been on a sweet potato fry kick recently. Looks awesome!

Yes sir!

Nice looking cook.

Nice!!!

It all looks fantastic Mrtodd! Delicious!!

Looks terrific.

Looks good to me too!!

Very nice! Venison + Bacon = Heaven on Earth

Thanks ya'll. I am really excited about smokin tomorrow. I have a 12 lb wild boar back leg brining now. We will see how it goes.