Venison Wraps Recipes

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VENISON STUFFED SHRIMP IN BACON WRAP



Venison Stuffed Shrimp in Bacon Wrap image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 32m

Yield 8 servings of 2 shrimp each

Number Of Ingredients 10

1/2 pound ground venison
1/2 pound ground pork
2 teaspoons freshly chopped basil leaves
2 teaspoons freshly chopped parsley leaves
2 cloves garlic, finely chopped
3 cloves shallots, finely chopped
2 eggs
Salt and freshly ground black pepper
16 pieces extra-jumbo shrimp (size: 16 to 20 count per pound), peeled and de-veined
8 slices bacon, cut in 1/2 (16 halves)

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



Venison Wraps image

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

½ pound venison tenderloin
3 tablespoons zesty Italian dressing
12 slices bacon
¼ cup cream cheese
12 slices pickled jalapeno peppers
½ teaspoon seasoning salt to taste

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



Greek Venison Wrap image

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

3 slices bacon
1 small sweet onion, thinly sliced
4 -5 medium mushrooms, thinly sliced
1/2 teaspoon sugar
1/2-3/4 lb venison loin, thinly sliced
lemon pepper (to taste)
1 teaspoon lemon juice
2 flour tortillas or 2 pita bread, warmed
2 tablespoons sour cream
1 cup fresh spinach leaves
3 -4 tablespoons feta cheese, crumbled

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



Bacon-Wrapped Venison image

"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

1-1/2 to 2 pounds venison tenderloin
2 tablespoons olive oil, divided
1 garlic clove, minced
1/2 cup all-purpose flour
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 pound sliced fresh mushrooms
4 bacon strips
1 tablespoon cornstarch
1-1/4 cups beef broth
2 tablespoons minced fresh parsley, optional

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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