Marinate 4 butterfly cut backstraps for 3 hours with the following mixture:
1/4 Cup White Wine
1/4 Cup Balsamic dressing
Once the meat is done marinading & the grill is hot...
Mix up equal parts bacon bits & crumbled blue cheese
Lay the backstrap out flat and spoon the bacon & blue mixture onto one half of the butterfly chop. Fold the other half over, and pin it closed with tooth picks (it's a good ideal to soak the tooth picks in water for a couple minutes to keep them from burning on the grill).
Grill to your liking, but with venison & most wild games I try not to cook it past medium.
Throw in a few side dishes, a beverage of your choice, and get ready to enjoy...
