OK folks, here is the real deal!  Grilled Venison with Creamed Cheese and wrapped in Bacon!  These are yummy beyond yummy!  The pictures are not the best, but it’s all I have to show you.

Begin with venison steaks.  The size of the steak does not matter, what matters is how you handle them.

Begin by covering the steak with plastic wrap and pounding them flat with a meat mallet.  Don’t worry about the plastic wrap getting into the meat, it won’t.  Flatten the steak out real good on one side, then flip it over, cover with plastic and flatten it some more.

Once flattened, place them in a plastic bag and add 1/2 cup of Zesty Italian dressing, white wine or whatever your favorite marinade is.  Marinade for a minimum of a half hour.  I left mine in for two hours.

Next, season it the way you like.  I only used salt and pepper, but I can see where garlic powder, maybe some Tabasco, onion powder etc. would spice it up some.

Then we spread the creamed cheese liberally across the steak.  Much like peanut butter on a piece of bread.

Now we are going to roll the steak up, keeping the creamed cheese nicely wrapped up inside the roll.  Then take a slice of bacon and wrap the whole steak up tightly.  With some of my steaks I wrapped the bacon around the steak in one direction and then used another piece of bacon and wrapped it the other direction to keep the creamed cheese from escaping out the end of the roll.  Use toothpicks to pin the bacon solidly to the steak by piercing downward into the steak, then moving the toothpick in such a manner as to come out through the bacon and then down again into the steak and again upward and out through the bacon.  This keeps everything in a very nice tight package for grilling.

Now for the grill!  Place on a medium hot grill and”baby sit” the entire cooking process.  For beer drinkers this is your time to shine.  It takes several beers before these steaks will be done.  Your objective is to not only cook the steak, but to get the bacon somewhat crispy.  You have to keep rolling them around on the grill until they are done to your liking.  I made sure I moved the steaks around until all the bacon had had a couple of times touching the hot grill surface.  Watch out for flames, the bacon grease will flare up and you need to move the steaks out of the flames.  This is the baby sitting part.In this picture you can see some of the creamed cheese trying to escape, and it did, but there was plenty left inside the roll to make it taste very yummy indeed.

Once done, I placed them all on a plate and kept them warm until it was time to serve them up.Because Sherry insisted the “served” picture looked professional, we adorned the steaks with pickled cherries.  You can use whatever you want or NOT!  At any rate this is how it turned out served with baked potato, sour cream, chives and mixed veggies. 

It was very good and I must say to my pallet I have to give it a 5 rating!  You don’t need steak sauce, catsup or anything on these babies.  Just dive in….but don’t forget to remove the toothpicks!

Enjoy!

Bears Butt

July 2011