| | Directions | | Cut backstrap into equal sections (4-6 inches). Split sections in halves leaving intact. Open meat halves. Salt and pepper inside of meat. Add onion slices, bell pepper slices, 2 bacon strips, and jalapenos. Add in cheese. Close halves and toothpick together. Salt, pepper and season salt outside to taste. Cook on hot grill, flipping once. |
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| Ingredients | | - |  | 1 whole venison backstrap |
| - | | salt |
| - | | pepper |
| - | | seasoning salt |
| - | | 1 onion, sliced |
| - | | 10 jalapenos, halved and seeds removed |
| - | | 8 slices bacon |
| - | | toothpicks |
| - | | 1 bell pepper, sliced |
| - | | 1 cup Mozzarella cheese, shredded |
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