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Buck Nuts
Thanks to Brian Adams for sending in recipe.
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~ venison backstrap, cut into 1/8" thick slices
~ 1 lb block pepper jack cheese or pre-cut cubes
~ bacon, cut strips in half
~ toothpicks
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Cut cheese into 3/4" – 1" cubes.
Cut meat into strips the width of your cheese cubes
Wrap a strip of the meat around a cube of cheese.
Wrap a strip of bacon around the cube making sure to cover the whole cube and secure with toothpick(s).
Repeat with the rest of the meat and cheese.
Grill over medium heat until bacon is cooked and the venison is cooked to medium done. You’ll have to play with the cooking time because you don’t want the cheese to melt out of the middle.
Let rest a minute or two if you can.
Enjoy!
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