Venison Backstrap Grilled Recipe

  • 1 whole venison backstrap
  • salt
  • pepper
  • seasoning salt
  • 1 onion, sliced
  • 10 jalapenos, halved and seeds removed
  • 8 slices bacon
  • toothpicks
  • 1 bell pepper, sliced
  • 1 cup Mozzarella cheese, shredded
Cut backstrap into equal sections (4-6 inches). Split sections in halves leaving intact. Open meat halves. Salt and pepper inside of meat.

Add onion slices, bell pepper slices, 2 bacon strips, and jalapenos. Add in cheese.

Close halves and toothpick together. Salt, pepper and season salt outside to taste.

Cook on hot grill, flipping once.

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