Venison Rolls
by Fan Submission
Ingredients
- 1 Pack of cubed venison meat (must be cubed)
- 1 Pack of cream cheese
- 1 Green bell pepper
- 1 Onion
- 1 Pack of bacon
- Toothpicks
- Lawry's Mesquite Marinade to cover
Directions
- Place meat in bowl with Lawry's marinade at least 24 hours in advance.
- Cut bell pepper, onion and cream cheese in slices. Place one slice of onion, bell pepper and cream cheese in the middle of the cubed venison. Roll the meat together and wrap with bacon. Be sure all ends are wrapped so the cream cheese does not escape while smoking. Use the toothpicks to secure the bacon.
- Smoke with mesquite wood at 275-300 degrees or until internal temperature reaches 190 degrees. This process should take 1 to 1 1/2 hours.
