Stuffed Venison Pinwhells

Category : General

Yield: 8 Servings

Ingredients (Help):
2 Whole venison backstraps,
Rolled out 1/4 in. thick
1 qt Whole milk
2 ts Wild game seasoning
1 lb Velveeta cheese
1 cn Rotel tomatoes with diced
2 lb Thinly sliced lean bacon
1/2 c Thinly sliced green onions
8 Cloves garlic, finely mince

First, prepare the backstrap fillet. It's an extremely
tender tubelike piece of meat about 12 inches long and
2 to 3 inches in diameter. And because of its shape,
it can be cut around the perimeter, 1/4 inch thick,
and rolled out flat. To do this, you need a very sharp
knife. Start by laying out the fillet perpendicular to
your body and making a shallow slice about 1/4 inch
deep in the meat. Then, as if slicing through and
unrolling paper towels from a roll, begin working
around the outside perimeter of the fillet until the
backstrap comes out looking like a round steak. It
takes a little practice to do ... but you can do it!
When the meat is ready, place both pieces into a glass
or plastic container and cover them with whole milk.
You want to marinate the venison for at least 6 hours,
but preferably overnight. The milk tenderizes the deer
and helps to remove any unwanted gamey flavor. After
the marination process, remove the meat from the milk
(you can discard the milk), and pat the venison dry
with several paper towels. Then liberally sprinkle
both sides with wild game seasoning and rub it briskly
into the meat. At this point, preheat your oven to 400
degrees. Then, in your food processor, mix together
the Velveeta cheese and the Rotel tomatoes until
smooth and creamy. When you're ready to make the
pinwheels, spread a thin layer of the cheese mixture
evenly over one side of the deer. Then place a layer
of bacon strips - side by side - on top of the cheese.
Finish up the preparation by lightly sprinkling on a
little sliced green onions and a little minced garlic.
Now tightly roll up the flattened fillets and set them
aside momentarily. Then on the same work surface, lay
out another 8 to 10 strips of bacon side by side and
put one of the rolled backstraps on top of them. Now
wrap the bacon strips around the venison and pin them
in place with toothpicks. When you are finished, the
backstrap should be completely encased in bacon
strips. Repeat with the other backstrap. All that's
left is to take a sharp knife, slice the rolled
venison into 2 inch thick pinwheels, position them on
a shallow cookie sheet, and bake them - uncovered - in
the oven for about 40 to 45 minutes. You'll notice
that a light sauce will form in the bottom of the
cookie sheet; you can use this to baste the pinwheels
as they cook. The one thing you don't want to do is
overcook the venison - it will come out dry and chewy
instead of juicy and tender if you do!
Chef's Note: If you don't have wild game seasoning on
hand, you can lightly sprinkle the venison with salt,
black pepper, onion powder, garlic powder, and sweet
basil as a substitute. Unfortunately, most spice
manufacturers don't make a premixed wild game
seasoning, but my company does. If you'd like me to
send you some, simply call 1-800-742-4231


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