1 back strap of venison
1 block Monterey Jack cheese with jalapeno peppers
Regular or turkey bacon
Salt, red pepper and garlic powder, to taste
Pre heat, oven to 350F. Trim off all white fascia on back strap. Rinse back
strap and pat dry. Slice back strap into 1/4-inch thick medallions. Using a meat
mallet, lightly pound each medallion of the meat to tenderize and flatten.
Season each one to taste with salt, red pepper and garlic powder.
Slice Monterey Jack cheese into 1/4 inch by 1-1/2-inch sticks. Cut strips of
bacon in half crosswise. Place stick of Monterey Jack cheese and one small slice
of jalapeno pepper onto center of back strap medallion and roll up. Wrap bacon
around rolled tip medallion and secure with one or two toothpicks. Cook roll-ups
on barbecue pit or in oven with rack until bacon is cooked, about 8 to 10