Bacon wrapped cream cheese stuffed venison backstrap

Video Description

Venison on the fire can be a little dry, that's why we are stuffing it with a cream cheese filling and wrapping it in a bacon hug. What you need; 1 pack bacon 1/2 onion chopped 1 venison backstrap cut into medallions 1/2 block cream cheese foil Cut up half the pack of bacon and fry in a skillet. Add the chopped onion and cook until done. Add your bacon mixture to your cream cheese and mix well. Cut a small pocket into each venison backstrap medallion and fill with cream cheese filling. Wrap each medallion with one rasher of bacon. Tuck in the ends so it doesn't come undone. Wrap the medallions in foil and cook on the fire for ten minutes, turning frequently. Unwrap the medallions and cook until browned on the fire. Enjoy A special thanks to Glen Brown for the wonderful venison.