VENISON STUFFED SHRIMP IN BACON WRAP
Provided by Robert Irvine : Food Network
Categories appetizer
Time 32m
Yield 8 servings of 2 shrimp each
Number Of Ingredients 10
Steps:
- Combine venison, pork, basil, parsley, garlic, shallots, eggs, and salt and pepper and mix well.
- Preheat broiler.
- Make an incision along back of each shrimp and stuff with pork mixture. Secure by wrapping the half slice of bacon around each shrimp. Broil until meat stuffing is cooked and bacon is golden brown, being careful to avoid overcooking shrimp.
VENISON WRAPS
My husband and I came up with this while looking for new ways to cook venison. Everyone who has tried them has requested the recipe.
Provided by LESAXTON
Categories Appetizers and Snacks Meat and Poultry
Time 1h35m
Yield 4
Number Of Ingredients 6
Steps:
- Cut the venison tenderloin into 12 strips lengthwise. Toss with Italian dressing, and allow to marinate for 1 hour in the refrigerator.
- Preheat a grill for medium heat.
- To assemble the venison wraps, lay a strip of venison on top of a strip of bacon. Place a teaspoon of cream cheese at one end, and top with a slice of jalapeno. Roll up and secure with a skewer. Repeat with remaining ingredients. Season the wraps with desired amount of seasoning salt.
- Grill for 10 minutes, then turn over, and continue cooking until the bacon is crisp.
Nutrition Facts : Calories 305 calories, Carbohydrate 2.1 g, Cholesterol 88.8 mg, Fat 22.2 g, Fiber 0.4 g, Protein 22.9 g, SaturatedFat 8 g, Sodium 1204.6 mg, Sugar 0.8 g
GREEK VENISON WRAP
This greek-inspired wrap includes venison, onion, bacon, sour cream, spinach and feta rolled in a tortilla. Try a pita for a more authentic greek meal. From "Wild Bounty" cookbook.
Provided by Tee Lee
Categories Deer
Time 25m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Fry bacon in a skillet until brown; remove from pan, crumble and set aside.
- Add onion and mushrooms to pan and sauté until onions are translucent, add sugar and stir well.
- Add venison and sprinkle generously with lemon pepper.
- Add lemon juice and sauté until venison is cooked but still slightly pink.
- Warm tortillas in microwave with a damp paper towel on top.
- Place sour cream in the center of tortilla, add 1/2 cup spinach, feta cheese, crumbled bacon and venison mixture.
- Wrap and serve immediately.
Nutrition Facts : Calories 401.4, Fat 25.7, SaturatedFat 10.8, Cholesterol 75.3, Sodium 745.9, Carbohydrate 23.5, Fiber 2.1, Sugar 4.7, Protein 19.3
BACON-WRAPPED VENISON
"My husband, Ron, and I hunt and created this dish that's special enough for company," relates Phyllis Abrams from Alton, New York.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6-8 servings.
Number Of Ingredients 11
Steps:
- Rub tenderloin with 1-2 teaspoons of oil and the garlic. Combine the flour, salt and pepper; sprinkle over tenderloin and shake off excess. In a skillet, brown tenderloin on all sides in remaining oil. Remove and keep warm. In the same skillet, saute mushrooms until tender; remove and set aside. , Wrap bacon around tenderloin, securing the ends with toothpicks. Return to skillet. Cook over medium heat until bacon is crisp and a thermometer inserted into tenderloin reads 160°, turning frequently. Remove and keep warm. , In a small bowl, combine cornstarch and broth until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Add parsley and reserved mushrooms; cook and stir until heated through. Discard toothpicks from tenderloin; serve with mushroom sauce.
Nutrition Facts : Calories 165 calories, Fat 7g fat (2g saturated fat), Cholesterol 75mg cholesterol, Sodium 445mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 22g protein.
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