Chef Tony Street from Y.O. Ranch Steakhouse makes yummy venison roll-ups.
Venison chunks cut in to 1 oz. pieces
Thinly sliced bacon
Mozzarella cheese (smoke preferably)
Molasses Dijon (for basting):
2 parts mayo
1 part Dijon
1 part molasses
Lay out the bacon and place the remaining ingredients on top and roll three quarters the way down the slice and then turn so you cover the ends.
Place in fryer or oven until the bacon is mostly rendered and finish on a grill.
Pour Molasses Dijon sauce over roll-ups.