Here's a nice cajun flavored venison appetizer for you to try on the grill. It's got a great flavor kick. Enjoy!
Time: 2 hrs and 6 mins • Prep Time: 2 hrs • Cook Time: 6 min
Serving Size: 6
3/4 pound of venison back strap/tenderloin
1/4 cup cream cheese, warmed to room temp to soften
Pickled jalapeños (minced)
1 1/2 teaspoon Cajun spice mix
1 Tablespoon. Olive oil plus enough to brush over appetizers before grilling
Wooden toothpicks soaked in water for about an hour (so they don't burn up on the grill)
First, cut the venison roast, steaks or back straps into 1” x 3” strips (1/8” thick)
Next, mix together Cajun spices and one tablespoon of olive oil (or bacon grease if you have it). Add the meat and mix thoroughly to cover it completely . Let marinade one hour at least, or preferably overnight.
Lay the meat strips on a cutting board or other worksurface. Take a ziplock type bag and put cream cheese inside the bag pushing it to one side, snip a corner to make similar to a pastry bag. Squeeze a ribbon of cream cheese on each one of the meat strips. Add a small amount of minced jalapeños on top of the cream cheese. Roll up the strips and secure with your water-soaked wooden toothpicks.
Grill on medium high heat on gas or charcoal grill for approximately 3 minutes per side. Take care not to overcook.
To maintain best tenderness and flavor, make sure to NOT overcook. You can also wrap the whole thing in bacon for a little added deliciousness - but you don't have to. It is still tasty without doing so.
Love me some Cajun!
Disclaimer on Recipes:
Mt. Lookout Media / ProHuntersJournal.com has not tested all of these recipes and is not responsible for the outcome of any recipe you try from our website. You may not achieve the results desired due to variations in ingredients, cooking temperatures, cooking times, typos, errors, omissions, or individual cooking abilities. Please always use your best judgment when cooking with raw ingredients such as eggs, wild game, chicken or fish.