Stuffed Venison Chops or Steaks

READY IN: 5hrs 20mins


  • 8
    venison chops, with back bone or 8 venison, boneless steaks 3/4 inches thick
  • 1 12
    cups milk
  • 1
    tablespoon mccormick all seasoning
  • 6
    slices bacon or 1 1/2 cups bacon, precooked pieces and bits
  • 3
    tablespoons olive oil
  • 1
    cup green pepper, diced
  • 12
  • 14
    cup flour or 1/4 cup rice flour
  • salt and pepper


  • Place milk in a gallon ziplock bag.
  • Place All seasoning in the bag.
  • Shake until seasoning starts to mix.
  • Add the chops or steaks.You may use boneless back strap steaks also, ingredient reader didn't like the words.
  • Refrigerate at least 4 hours or overnight.
  • Drain in colander. Reserve the milk marinate.
  • Add olive oil if using Hormel cooked bacon pieces and bits.
  • Do not use olive oil if using bacon slices.
  • In large deep frying pan add the bacon of your choice with or without oil.
  • Add the diced green pepper. Sauté until tender crisp and the bacon is browned and slightly crisp.
  • With slotted spoon, take out the cooked green peppers and bacon. If whole slices, cut in small pieces.
  • Place in a bowl.
  • Take a sharp knife and cut a pocket on the entire one side of the chop or steak.
  • Stuff each chop or steak with bacon and green pepper.
  • Close with one or two toothpicks stabbed at an angle.
  • Brown in the olive oil or the bacon drippings. Do not overcook. Flip only once.
  • Place on a platter in the oven on warm.
  • Add the cold water and whisk in the flour to the oil or bacon drippings, add the reserved milk. Cook on low and whisking or stirring. Add a little more flour if you want the gravy a little thicker. Whisk to get rid of any lumps.
  • Add salt and pepper if desired.
  • Serve the gravy over the chops or steaks with hot buttered biscuits.