This might possibly be my new favorite Deer dish. This year in deer camp I was bouncing around a few ideas on how to make Charles Whitwam’s South Dakota Muley and I was lacking on the ingredients to make my version of deer poppers which consists of an orange juice marinade and your traditional jalapeno and cream chees filling yada yada… Always a hit but I just didn’t have the ingredients but I knew I knew I wanted to to make a similar style dish. So I chopped up some mushroom’s and asparagus mixed with cheese stuffed them in venison medallions grilled them and served with sweet potatoes. Was a huge hit and had everyone wanting more. But I knew they could be even better if I was 1) in my kitchen and 2) if I had a few other key components. I was right I made them with Coues deer backstraps and I had people eating that never even tried deer and say it was amazing. My arm is not long enough to pat myself on the back but if it was I would… So here it goes..

Ingredients

1) coues or venison backstrap

Stubs sweet and tangy BBQ sauce

2) sprigs of fresh chopped fine dill weed

1.5 cup chopped baby asparagus

2 cups chopped bella mushrooms

3 cups shredded mozzarella

2 table spoon Knor Caldo de Pollo powdered bullion

1/2cup hot water

4 large sweet potato

avocado oil

3tbls spoon butter salted

Instructions:

In a large skillet on high heat melt butter and begin to cook mushrooms down covered about 5 mins. Once mushrooms are almost completely cooked through add in your asparagus continue to cook for 3-4 min. Mix your caldo de pollo into 1/2 cup hot water and mix into a even solution. Add your 3 cups of mozzarella on top of your mushroom and asparagus then pour the caldo de pollo mixture in the steam will help melt the cheese and mixing thoroughly will turn it into a homogenous mixture. Once all the moister is gone mix in the dill weed and remove from heat and set to the side.

Preheat your oven to 450 and preheat your smoker to 400 on high smoke. ( The first time I did this recipe I was on a regular 500deg grill and it was still awesome)

Wash and cut your sweet potatoes into fry shaped pieces toss in avocado oil and salt spread evenly onto a large cookie sheet. They typically take about 20-25 mins to cook so time them with how long it takes you to perform the next step. For me with my son helping the next step take about 30mins.

Cut your backstrap into 1/2″ medallions, then in between two sheet of plastic wrap or in a ziploc or similar bag pound out thin medallions about the palm of your hand in size. For larger species of deer that have a larger diameter backstrap cut them thinner. Once you have them all cut and pounded out coat each side with BBQ sauce. By this time your mushroom asparagus mix should have cooled begin to put about a table spoon or so of the mix into each venison medallion and fold like a taco or a pocket of sorts. Note if they are large enough you can roll them although id rather put more filling and just fold them I feel they cook better this way. Place each completed pocket on an oiled cookie sheet or large pan with enough space in between to easily pick them back up. Once you are done stuffing them its time to put them on the smoker or grill. gently pick them up and place them with good separation on the grill. cook on one side for aprox 4mins then flip gently and cook for another 3-4 min . Remove from heat. set aside for a min while plate up your sweet potatoes and put aprox 4 pockets per person. You can serve with a little extra BBQ sauce on the side if you like.

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