This is my favorite recipe and have it for my birthday every year,, you won't regret making these only that you didn't make sooner
Stuffed venison backstraps. Super simple and super delicious.
Slice a backstrap in half for two good sized portions. Then carefully cut meat (like a jelly roll) so that it is somewhat flat. Place meat on wax paper, cover with plastic wrap and flatten meat with a mallet. Set aside.
Filling is two blocks of softened cream cheese, six bulbs of freshly chopped garlic, fresh cracked pepper, and three to four finely diced jalapeno peppers. Spread on meat and cover with shredded extra sharp cheddar cheese. Roll meat length wise like a jelly roll.
Wrap backstraps in bacon (I prefer to make a bacon weave) and smoke over wet hickory chips for 30 minutes. Then finish over hot lump charcoal, about five minutes per side, until bacon begins to crisp. Glaze backstraps with a pastry brush during final five minutes.
Glaze consists of eight ounces of seedless blackberry jam, two shots of bourbon, fresh cracked pepper and a tbsp butter. Heat in small sauce pan and whisk until jam has liquified. Feel free to add more bourbon if not strong enough for you. I prefer to use Knob Creek Smoked Maple Bourbon for a delicious taste.
Take backstraps off the grill and let rest ten minutes to let cheese come together so they won't be runny. Slice and enjoy quickly because these won't sit around for long! Serve with remaining glaze too!