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.






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.



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!)




Thanks for looking.

fnbish said:

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

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Yes sir!

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.