Venison Canadian Bacon with Dove Breasts and Wild Sage

I love using what I can from the land around me.
This is a bit of venison from the white tail doe I harvested last winter. I cleaned the fat and silver from two small roasts...





Butterflied the roasts and then pounded them with my meat tenderizer so they would lay flat...



I mixed my canadian bacon cure....
1 TBS of Tender Quick (per pound of meat)
1 tsp of sugar (per pound of meat)
1 dried cayenne pepper
1 TBS black pepper corns
1 TBS juniper berries
1 clove of garlic... minced.

I rubbed the dry cure into the venison and let it cure (wrapped) for three days in the fridge...

I can't resist the wild sage... It smells so wonderful.


After the venison cures for three days, I rinse it with cool water then let it sit in a bowl of cold water for 2 hours to get rid of the remaining cure....

I layed my butcher string out and topped with the venison....

I decided to stuff the venison canadian bacon with some of the dove I got last fall....

I deboned the dove breasts and pounded them flat with my meat tenderizer...

I placed the dove breasts on top of the cured venison meat.....

Added a few sprigs of wild sage and some minced jalapeno for a small kick...

Rolled the venison and tied with the string, then sprinkled with cracked black pepper....

Onto my horizontal wood burning smoker with a bit of mesquite....

I pulled the venison canadian bacon off of the smoker when it reached an internal temperature of 160. Then let it rest for 20 minutes before slicing...

I usually smoke venison canadian bacon to 150 but wanted to make sure my dove breasts were ready too.

With some fresh eggs from my girls and a slice of cactus jelly toast, it was a tasty meal. :)