Axis Deer Back Straps:

• 2 axis back straps
• 5 cloves of garlic
• 1 pkg of smoked bacon
• Salt and pepper to taste

 

Clean each axis back strap.

Slice garlic cloves in half.

Take each back strap and cut a 1 inch hole in five separate places.

In every 1 inch hole put one slice of garlic.

Sprinkle salt and pepper on each back strap.

Next wrap a couple of slices of bacon around the whole back strap.

Use tooth picks to hold bacon in place.

Grill slowly over mesquite coals exposing each side to the coals.

Remove from the fire when the bacon on the outside is crisp and the interior of the back strap is rare, by the time it is served it will be cooked to a medium degree.

Axis Deer Chili:

• 1 yellow onion, chopped
• 1 green bell pepper, chopped
• 2 garlic cloves chopped and sautéed
• 2 lbs. ground venison meat
• 1 tsp. oregano
• ¼ tsp. ground red pepper
• 2 tbsp. chili powder
• 1 tbsp ground cumin
• 1 tsp salt
• ½ tbsp of Worcestershire Sauce
• 1 8-ounce can of tomato sauce
• 1 can of diced tomato’s
• 1 (28 oz.) can pinto beans, drained
• 1 (42 oz.) can red kidney beans, drained
• 1 jalapeño, seeded and chopped

 

Sautee onions with 1 tsp of salt and 1 tsp of pepper.

Then add in the garlic cloves. Next brown the venison meat.

Drain excess fat when cooked.

Then add the rest of ingredients except for beans and jalapeño.

Cover; simmer over low heat at least for 1 hrs.

20 minutes before serving add beans and jalapeño.

Serve with grated cheddar cheese, chopped green onions and Fritos.