Venison Backstrap Goat Cheese Sliders

Venison Backstrap Goat Cheese SlidersTime to take your wild game chef skills in a new direction.

2 venison backstraps
1/2 lb. thick-sliced bacon
1 pack King’s Hawaiian rolls
8-oz. jar Sun-Dried tomatoes
2 large green tomatoes
3 ounce log goat cheese
Olive oil
Seasoning salt
Black pepper

Pre-heat oven to 325 degrees. Fry bacon until crisp and set aside. Slice green tomatoes into 1/4-inch slices and place in hot bacon grease. Cook for 1 minute each side. Set aside. Slice venison backstraps into  1/2-inch medallions. Set aside. The King’s Hawaiian Savory Butter 12-pack works best. Using a serrated knife, separate rolls and then cut them in half. Brush bottom half of rolls with olive oil. Lay one green tomato slice on each roll bottom. Lay unncooked venison medallion on each roll. Sprinkle with seasoning salt and black pepper. Goat cheese log should be frozen. Cut into 1/4-inch medallions. Place one medallion atop each slice of venison. Brush with olive oil. Add sun-dried tomatoes. Top with bacon. Add top of roll and secure with toothpick. Place all 12 rolls into well-greased 9×13 glass casserole dish. Wrap in foil. Cook for 18 to 25 minutes at 325 degrees until venison is medium rare.