I made this the other night and it was quite possibly the best recipe I've used yet.

take a deer backstrap and cut it into two equal length pieces.
Marinate it in your favorite marinade for the amount of time you prefer( I like allegro hot and spicy)
remove it from the marinade and butterfly the straps lengthwise
Put some cream cheese on one side of each butterflied strap then chop a medium onion and some jalapeno peppers put the onions and peppers on the cheese.
close up the butterflied straps and wrap in bacon and secure with toothpicks (I put some garlic powder and salt and pepper inside and out before wrapping)

Broil in the oven in acaserole dish@ 500deg. for 15mins or so or cook on the grill until the meat is a good med. rare to med.

Sounds like a winner, just saved to my recipes.

I'm going to try that one!

Sounds like a winner to me. I'll have to try this. Thanks

Going to make it tonight.

Well I used a thick steak cut from the top region of a hind leg. I preheated my grill along with a small cast iron skillet. Cooked it for about 5 min. per side. Came out perfect. The skillet also help catch any ofthe cream cheese which oozed out. I will definately be making this again. I'm wondering if somehow if the cream cheese helps tenderize the meat as it melted in your mouth. Deffinately going to make this again. Next time I'll use a backstrap.

Sounds good I will give it a go

i'm going to give that a shot...thanks for the post

Yum!

Anything that starts with " take some venison backstrapps " is ok in my book. I think the chese does help the meat stay tender, like in strogenoff. I know thats sour cream, not cream chese, but sorta the same.