Recipe: Grilled Venison Turf & Surf
Today’s guest blog from longtime BIG DEER blogger Matt “Flatlander” Cheever. Sounds amazing! Hey Mike: The weather is turning and it’s grilling season. Many of us have a freezer full of deer and fish that to be need thinned out before we start replenishing this fall. Here’s a great way with what I call “Outdoorsman’s Surf and Turf.” There is no finer dining than the loin of a nice whitetail deer and fillets from ice-fished bluegills. Stuffed Venison Filet Mignon: From a back-strap/loin, cut 1½-inch-thick filets or cutlets; make a small incision in each cutlet that opens up the center up like a pocket. Next, run roasted garlic, fresh mozzarella, sweet Italian peppers and artichoke hearts through a food processor until [...]