Venison Jalapeno Cheddar Medallions
December 24th, 2011 | 
Author: Share your favorite venison recipe | Buy “The Hunting Widow’s Guide to Great Venison Cooking” today | Learn to Cook at Rouxbe Online Cooking School
Creamy in the center, tender meat, and crunchy bacon...your mouth will be very happy.
What is better than having a venison tenderloin for dinner? Having your wonderful husband make it for you, that’s what. I came home from work the other night with a splitting headache and no desire to cook dinner after sitting in rush hour traffic for an hour. Fortunately, Rick sensed I wouldn’t be in the mood to cook and took matters into his own hands. He’d been watching North American Hunter and saw this recipe for venison medallions. (I don’t know which show or who to attribute the recipe too, so if you know post it!) He was so happy to cook this for me, and I was extremely happy to eat it. I think there is a lot of variation possible; just use what ever flavor of cream cheese you like.
: Venison Jalapeno Cheddar Medallions
: slightly spicy, tender recipe for venison tenderloin
Ingredients
- 1 lb venison backstrap (tenderloin)
- 2 oz Cheddar-Jalapeno cream cheese
- 6 slices of bacon
- toothpicks
Instructions
- Soak the toothpicks in a bowl of water so they don’t burn while grilling. Preheat the grill.
cut the venison lengthwise and spread cheese over inside.
- Slice the venison backstrap lengthwise down the middle, stopping about 1/4 inch before slicing through. (See notes for prepping the backstrap.)
- Spread the meat open on a cutting board and spread the cheese over the inside. Close the meat.
Make sure bacon is big enough to wrap around the tenderloin.
- Slice each piece of bacon in half, so you have twelve pieces.
- Spread the bacon out on a cutting board, with the pieces side-by-side. Place the venison on the bacon and wrap the bacon around it. Secure with the toothpicks (we use two toothpicks per slice of bacon. Trim the ends of the toothpicks so they don’t catch on the grill while cooking.
Secure bacon with toothpicks, then slice into medallions.
- Slice the meat into medallions using the bacon slices as a guide.
- Grill on the bacon side of the meat. The time to grill will depend on how thick your medallions are, but it should take 3 to 5 minutes per side.
- When done, remove from grill and let sit for 5 minutes before serving.
Our Virginia Whitetails tend to be a little smaller than Mule deer. Our backstraps tend to be about 3 inches in diameter. This is a nice size for the medallions, so if your back straps are larger, trim them down to this size. Or, make them bigger…you’ll just need more cheese and bacon. Nothing wrong with that!
Preparation time: 5 minute(s)
Cooking time: 8 minute(s)
Diet tags: High protein
Number of servings (yield): 2
Copyright © Susan Rose.
Microformatting by hRecipe.
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That would be tasty. I think the nuttiness of the brown rice would be especially good with it.
So meaty and cheesy! I’d love to eat these medallions with Jasmine or brown rice. Great job!