I am going to make up a new recipe today and try it for supper.  NO!  It is not kipper/vienna sausage enchiladas….I told you never to try that one.

I was looking on line this morning for something new to do with venison and with all of the suggested ways to cook it, I decided I would make up my own.  Here is what I am going to attempt.  This is a combination of a few I read about and have changed things up a bit.

First off I have thawed a package of venison steaks.  Since there are just the two of us eating, the packages are some I cut and wrapped myself and may have just enough for the two of us and maybe a leftover chunk or two.

Once thawed, I will place the venison pieces in a plastic bag and then pour in about 1/2 cup of Sauterne white wine.  This will marinade until about 6 tonight.  At least 6 hours in the fridge.

When I am ready to start cooking, I plan on taking the steaks out of the marinade and placing them on a plate.  I will then put a smallish dab of cream cheese on one end of the steak and roll it up.  Once rolled I will roll a strip of bacon around that steak/cheese combo and stick it with a skewer to hold it together.  I might find myself using some toothpicks as well, not sure at this point because I have never done this.

The plan is to grill it outside until the bacon is crispy.  It all sounds yummy don’t you think?  I will let you know the outcome.

Served with salad and garlic toast.  Beer will be my choice of beverage and perhaps wine for my wife, but I’ll leave that up to her.  She may choose milk.

Bears Butt

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Well, the jury is still out on the grilled venison….Sherry has decided we need to try it again tonight.  Last nights meal was very good, but she thinks it needs a bit of tweaking to get it from a 3 star to a 5 star rating.  Last night I had rolled up the venison steaks with a “dab” of creamed cheese and then the bacon.  It was very tasty, but the cream cheese was left out of most of the bites.  But when you did have cream cheese in a bite it was VERY GOOD.

Tonight we are going to “pound” the steaks out flatter and wider.  Then spread cream cheese over the steaks like peanut butter before rolling them up and wrapping the bacon.  It sounds pretty good and will give the steak slices a “pinwheel” look.  Every bite should contain yummy cream cheese.  She also said I need to take better pictures and make the whole meal look more presentable for this blog, instead of the ones I took last night.  Does anyone want to see the pictures I took last night? 

It would be a good comparison and maybe even Rocko could use it on the Biggest Loser show.  I’d bet the no fat venison would only have a few calories and by adding the creamed cheese and bacon would keep the meal under 200 calories.  Toss in some cranberry sauce and green salad to top off the meal and it would be way under 400 calories and be a very good meal.  In my humble opinion of course.

Expect the unexpected tomorrow!

Bears Butt

July 2011