Post by KarenN on Jun 24, 2011 13:31:29 GMT -5
Newfy's chicken and shrimp meatloaf reminded me of this 
I made this a couple weeks ago, served it with wild rice pilaf and a salad made with a variety of greens, sliced strawberries and avocado. We had warm brownies with more sliced strawberries, vanilla ice cream and drizzled with chocolate sauce for dessert. A small slice of heaven....
1 whole venison backstrap
1/2 -1 cup Italian salad dressing
12 whole shrimp, cooked and peeled
1 teaspoon Old Bay seasoning
1 tablespoon butter, melted
2 teaspoons lemon juice
1-2 slices bacon
Cut the backstrap lengthwise to within 1/4 or 1/2 inch of bottom to butterfly. Place meat in Italian dressing and marinate for at least four hours. Cook shrimp in water seasoned to taste with Old Bay seasoning and peel. Place shrimp end to end inside loin. Melt butter in microwave and add lemon juice; drizzle over shrimp. Close meat around shrimp and secure with toothpicks or string. Wrap bacon strips around backstrap and secure with toothpicks. Place backstrap in a broiler pan and roast at 400 degrees for about 40 minutes or until rare. Meanwhile, prepare wine sauce.
Wine Sauce
1/2 cup real butter
1/4 cup finely chopped onion
1/2 cup sliced mushrooms
1-2 large garlic cloves, minced
1/2 cup white wine
1/2 teaspoon Worcestershire sauce
Melt butter. Sauté onion mushrooms and garlic until tender. Add wine and Worcestershire sauce and simmer slowly to reduce to about half. To serve, slice backstrap, remove toothpicks, and spoon on wine sauce.
I made this a couple weeks ago, served it with wild rice pilaf and a salad made with a variety of greens, sliced strawberries and avocado. We had warm brownies with more sliced strawberries, vanilla ice cream and drizzled with chocolate sauce for dessert. A small slice of heaven....
1 whole venison backstrap
1/2 -1 cup Italian salad dressing
12 whole shrimp, cooked and peeled
1 teaspoon Old Bay seasoning
1 tablespoon butter, melted
2 teaspoons lemon juice
1-2 slices bacon
Cut the backstrap lengthwise to within 1/4 or 1/2 inch of bottom to butterfly. Place meat in Italian dressing and marinate for at least four hours. Cook shrimp in water seasoned to taste with Old Bay seasoning and peel. Place shrimp end to end inside loin. Melt butter in microwave and add lemon juice; drizzle over shrimp. Close meat around shrimp and secure with toothpicks or string. Wrap bacon strips around backstrap and secure with toothpicks. Place backstrap in a broiler pan and roast at 400 degrees for about 40 minutes or until rare. Meanwhile, prepare wine sauce.
Wine Sauce
1/2 cup real butter
1/4 cup finely chopped onion
1/2 cup sliced mushrooms
1-2 large garlic cloves, minced
1/2 cup white wine
1/2 teaspoon Worcestershire sauce
Melt butter. Sauté onion mushrooms and garlic until tender. Add wine and Worcestershire sauce and simmer slowly to reduce to about half. To serve, slice backstrap, remove toothpicks, and spoon on wine sauce.
