Stuffed Venison Pinwhells
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 Chiles 2 lb Thinly sliced lean bac...
Ingredients
- 2whole venison backstraps,
- 2tsp wild game seasoning
- 1lbvelveeta cheese
- 1can rotel tomatoes with diced
- 1/2cup thinly sliced green onions
- 8Clovegarlic, finely mince
Directions
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2 Whole venison backstraps, Rolled out 1/4 in
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thick 1 qt Whole milk 2 ts Wild game seasoning 1 lb Velveeta cheese 1 cn Rotel tomatoes with diced Chiles 2 lb Thinly sliced lean bacon 1/2
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It's an extremely tender tubelike piece of meat about 12 inches long and 2 to 3 inches in diameter
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And because of its shape, it can be cut around the perimeter, 1/4 inch thick, and rolled out flat
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To do this, you need a very sharp knife
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Start by laying out the fillet perpendicular to your body and making a shallow slice about 1/4 inch deep in the meat
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Then, as if slicing through and unrolling paper towels from a roll, begin working around the outside perimeter of the fillet until the backs
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It takes a little practice to do .