The sportsman’s universal trick for tasty wild game is to wrap it in bacon. I’m convinced of the pig’s divine existence to provide bacon for us poor sinners here on Earth. Deer, duck, dove, snipe, moorhen, merganser...you really can’t go wrong. Stuff it with cream cheese and maybe a banana pepper; stick a toothpick through it, and one has totally serviceable and quite delicious football food that’s quick and easy to cook on the grill.
Who am I to argue with success?
For the purpose of today, we will be working with venison. A trip to the grocery is in order first. You need:
1 Bottle Stubbs Beef Marinade
1 can blue cheese crumbles
Slab O’ Bacon
Depending on their hunting acumen, some folks may need to buy venison.
Anyway, I use ham steaks but backstrap is fine, too. Cut the silvery sinew away from the meat and slice into chops three inches across. Cover with Saran Wrap and flatten with tenderizer mallet until ¾ inch thick.
Marinate in Stubbs for at least 4 hours. Stubbs is by far my favorite marinade. It complements the flavor of venison perfectly. I’ve been using it for years and think Uncle Stubbs should pay me royalties for his success since I’ve been trumpeting his products for so long now.
Remove from marinade and lay flat on cutting board to pat dry. Put a pinch of blue cheese in the middle of the steak and roll up with bacon, securing all with a toothpick. Also, don’t skimp on the price of cheese. My wife tends to buy the generic brand that tastes like glue – you don’t need to spend 15 bucks on Amablu but don’t sacrifice the flavor over 65 cents either.
Grill over high heat, 3 minutes a side or until cheese is oozing out. Let sit for five minutes and serve. The bacony flavor of bacon combined with the sharp, saltiness of the cheese blends with the sweet and spicy Stubbs to create a Perfect Storm of taste. Not one element, though, overwhelms the other.
It’s so easy and so delicious. This is my standard “I don’t like venison” recipe for those kinds of people.