A little deer meat, a lot of cheese, and some spice makes these ground venison quesadillas especially tasty and nice!Read more
Sean Keeney 7/17/2015
Adds flavor without taking away the taste of venison
– Venison Backstrap
– Worcestershire Sauce
– Liquid Smoke
– Black Pepper
Lay meat in a tall pan after cutting the backstraps into 3/4″ strips. Pour enough Worcestershire sauce to cover half of slices when laid down. Pour 3 oz’s of liquid smoke into mix along with 1 TBSP of pepper. Stir until Liquid Smoke is dissolved into Worcestershire and black pepper is spread evenly. Let sit for 1-2 hrs, then flip slices before soaking another 1-2 hours. Grill on medium-low until fully cooked. Enjoy!