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March 21, 2017| 10 minutes cook time| 0 COMMENTS| Recipes

Lisa Boyd Adams – Washington, NC
Barnett Field Staff

Prep Time: 20-30 minutes
Cook Time: 10 minutes

Venison backstrap
1 block plain cream cheese (8-oz)
6 tsp Honey Teriyaki Marinade
1 lb uncooked bacon

Allow cream cheese to soften. Once it’s reached a consistency that can be stirred, mix the cream cheese with 3 tsp. marinade. Place the remaining marinade in a shallow dish and set aside for later use. Return the cream cheese mixture to the fridge to re-firm.

Using a meat tenderizer, pound out cuts of the backstrap into medallions. Retrieve the cream cheese mixture from the fridge and place a small scoop of the mixture onto each medallion. Roll each medallion to enclose the cream cheese, then wrap a piece of bacon around the exterior. Secure with a toothpick if needed. (Toothpicks should be soaked in water prior to grilling.)

Place on hot grill. When bacon is crispy, brush the bacon with the remaining marinade. Grill for a few minutes longer and serve.

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