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1 Venison backstrap
1 cup stuffing ( any kind )
1 large bell pepper
1 tablespoon crushed garlic
pinch of Salt & Pepper
Take fresh backstrap and partly freeze it ( easier to cut ). lay it down and carefuly slice it as you roll it to make a big flat long piece of meat. Put in smoker for 5 minutes. Make stuffing, and cut peppers into strips ( long ). after meat is been smoked for 5 minutes lay on plate and add garlic, stuffing, salt & pepper to teast. Roll meat up and tie or toothpick to hold it closed. smoke for 1to 1 1/ 2 hours, server over Rice or by it's self.
1 cup stuffing ( any kind )
1 large bell pepper
1 tablespoon crushed garlic
pinch of Salt & Pepper
Take fresh backstrap and partly freeze it ( easier to cut ). lay it down and carefuly slice it as you roll it to make a big flat long piece of meat. Put in smoker for 5 minutes. Make stuffing, and cut peppers into strips ( long ). after meat is been smoked for 5 minutes lay on plate and add garlic, stuffing, salt & pepper to teast. Roll meat up and tie or toothpick to hold it closed. smoke for 1to 1 1/ 2 hours, server over Rice or by it's self.
