Stuffed Venison Chops Or Steaks

Total Time: 5 hrs 20 mins Preparation Time: 5 hrs Cook Time: 20 mins

Ingredients

• 8 venison chops, with back bone or 8 venison, boneless steaks 3/4 inches thick
• 1 1/2 cups milk
• 1 tablespoon mccormick all seasoning
• 6 slices bacon or 1 1/2 cups bacon, precooked pieces and bits
• 3 tablespoons olive oil
• 1 cup green pepper, diced
• 1/2 cup cold water
• 1/4 cup flour or 1/4 cup rice flour
• salt and pepper

Recipe

• 1 place milk in a gallon ziplock bag.
• 2 place all seasoning in the bag.
• 3 shake until seasoning starts to mix.
• 4 add the chops or steaks.you may use boneless back strap steaks also, ingredient reader didn't like the words.
• 5 refrigerate at least 4 hours or overnight.
• 6 drain in colander. reserve the milk marinate.
• 7 add olive oil if using hormel cooked bacon pieces and bits.
• 8 do not use olive oil if using bacon slices.
• 9 in large deep frying pan add the bacon of your choice with or without oil.
• 10 add the diced green pepper. sauté until tender crisp and the bacon is browned and slightly crisp.
• 11 with slotted spoon, take out the cooked green peppers and bacon. if whole slices, cut in small pieces.
• 12 place in a bowl.
• 13 take a sharp knife and cut a pocket on the entire one side of the chop or steak.
• 14 stuff each chop or steak with bacon and green pepper.
• 15 close with one or two toothpicks stabbed at an angle.
• 16 brown in the olive oil or the bacon drippings. do not overcook. flip only once.
• 17 place on a platter in the oven on warm.
• 18 add the cold water and whisk in the flour to the oil or bacon drippings, add the reserved milk. cook on low and whisking or stirring. add a little more flour if you want the gravy a little thicker. whisk to get rid of any lumps.
• 19 add salt and pepper if desired.
• 20 serve the gravy over the chops or steaks with hot buttered biscuits.