Cut the brussels in half, pounded venison loin chops to about 1/2," and marinated the venison in a garlic butter marinade.
After marinating for a bit, I lined the venison chop with lunch meat - whatever kind it was I had in the fridge last night - then smeared the whole thing with laughing cow light swiss cheese spread. (Sorry, this picture looks REALLY bad...I forgot to take it before I rolled up the concoction, so I had to unroll, then take the picture.)
Here...prettier...all rolled up.
Then, wrapped each with 2 pieces of bacon...
Over to the brussels - here's the ingredients:
Sautee onions and garlic in olive oil, then add a little balsamic vinegar, honey, and some crasins. Let those cook down for a bit, then just throw in the sprouts and let them cook until they're as tender as you like!
While I was working on that, the cordons were cooking on the grill...all done!
And plated!
What about me???
At least a lick???
