Morel and Wild Rice Stuffed Venison

I used a backstrap from this past season...used the thicker part of the strap, butterflied it to lay flat.



Flattened the venison with a meat tenderizer, then gave it a quick 2hr cure using TQ and turbinado sugar.



made my stuffing using some of the dried morels from last morel season, minced onion, garlic, cooked wild rice and seasonings..



wrapped in bacon and smoked in the Memphis Pro using applewood...



Made a sauce with the pan drippings, morel infused water, minced onion, thyme, rosemary and a good shot of homemade wild grape wine...

The combination of the quick cure and smoke make the venison pink, moist and tender..



It was a tasty meal..





Thanks for looking!

Wow, I can just cut and paste my response for each of your cooks "that looks amazing!" Beautiful food! Do you ever bowl a spare?

Beautiful Jeanie!

Nice! How much TQ did you use?

Jeanie, awesome! (as usual)

Incredible, simply incredible!

lol Carter, Thanks! I could do the same with your posts... cut and paste "looks excellent!!" Your smokes are wonderful...

Thank you Smokin' Pal BP!

Squirt, I used 1TBS of Tenderquick mixed with 1 tsp of turbinado sugar. I sprinkled it on and shook off any excess. Wrapped and let it sit in the fridge for 2 hrs, rinsed well then stuffed and rolled. Thanks Squirt...

Rip and TentHunter, Thank you so much.

Awesome Jeannie!!

Deb Thanks!!

Wow, outstanding!!! & you even make your own wine.

jimbo said:

Wow, outstanding!!! & you even make your own wine.

Click to expand...

It's pretty strong wine.. sipping wine. lol Thanks Jimbo....