What you need;
1-2 pounds venison backstrap or even flank and cur it or pound it into ¼ inch thick steak pieces
Touch with a pinch if salt
½ cup of finely chopped fresh Rosemary (how I like it) or for a different taste use basil
1 head of garlic roasted, or use the already roasted ones
I lay a piece of pepper Jack cheese on it
2 tbs of olive oil
¼ cup shallots
¼ cup of white wine, like a Chardonnay
¼ cup of chicken stock
1 tbs of either Dijon mustard, honey or what I use Horseradish
1 tbs butter
What to do;
Sprinkle your venison with salt and your rosemary or basil. In the center of the meat spread your garlic, add the pepper jack and then roll it up and secure with toothpicks. Sear the roll up on all sides in a large cast iron pan with the olive oil over high heat. Now wrap it in bacon or not, your choice. Now place the pan in the oven and roast for 20 minutes, or until done to your taste, I suggest medium rare. Remove the meat from the pan and cover in foil, set it aside.
Take that same pan with the drippings and all and put it back on the stove at medium heat. Add the shallots and saute them for a few minutes only. Add the wine and deglaze the pan. Add the chicken stock, stir and bring to a boil. Reduce the heat and stir in either your mustard, honey or horseradish and the butter.
Pour over the venison and serve. Awesome!!!
RB Bass Outdoor Angler
Mike Rogers
