Directions:
- Set up a water smoker according to manufacturer's instructions.
- In a large skillet, combine all stuffing ingredients and cook over medium heat for 5 minutes. Remove from heat and let cool to room temperature.
- Stuff venison hind quarter with apple mixture. Roll to cover stuffing. Cover top and bottom of hind quarter with bacon and attach with toothpicks. Cook in a water smoker until desired degree of doneness.
- Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 274.36 Kcal (1149 kJ) | ||
| Calories from fat | 205.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.83g | 35% | |
|---|---|---|---|
| Cholesterol | 42.14mg | 14% | |
| Sodium | 419.84mg | 17% | |
| Potassium | 201.46mg | 4% | |
| Total Carbs | 12.32g | 4% | |
| Sugars | 3.75g | 15% | |
| Dietary Fiber | 1.43g | 6% | |
| Protein | 6.22g | 12% | |
| Vitamin C | 2.3mg | 4% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.3mg | 1% | |
| Calcium | 10.1mg | 1% | |
| Amount Per 100 g | |||
| Calories | 281.91 Kcal (1180 kJ) | ||
| Calories from fat | 211.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.46g | 35% | |
|---|---|---|---|
| Cholesterol | 43.3mg | 14% | |
| Sodium | 431.38mg | 17% | |
| Potassium | 206.99mg | 4% | |
| Total Carbs | 12.66g | 4% | |
| Sugars | 3.86g | 15% | |
| Dietary Fiber | 1.46g | 6% | |
| Protein | 6.39g | 12% | |
| Vitamin C | 2.4mg | 4% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.3mg | 1% | |
| Calcium | 10.4mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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