We made these one day just for fun. Actually, it was part of our project to clean out the venison freezer in anticipation of all the deer my three monkeytoe hunters were going to kill this year.
The whole 2 that were killed.
Okay, the original recipe called for a tenderloin, but we used tenderized steaks.
1 large onion chopped
2 bell peppers chopped
1 small container baby portobello mushrooms sliced
Tony Chachere’s seasoning
1 bottle of Tony Chachere’s Garlic and Herb marinade
6 or 8 tenderized deer steaks
6 or 8 slices hickory smoked bacon
Marinate deer steaks in Tony’s marinade for 2 – 3 hours.
In a large skillet or sautee pan, sautee onions, peppers, and mushrooms with a sprinkle (to taste) of Tony’s in one swoop around the pan of olive oil. (Best way I can describe it) Allow to cool.
Lay out deer steak, add a tablespoon of filling, roll steak closed, wrap one slice of bacon around steak and secure with toothpick. Repeat for remaining steaks. Lightly dust with Tony’s.
Place on grill and cook until done.