Venison Baguettes
Tina and I invented this one and it’s pretty simple. It was greatly received by everyone at the Gold Member Buck Party. 
Here’s what you need:
French bread baguette
Thinly sliced green onions
Olive oil
Cream cheese with chives & onion
Chipotle smoked tabasco sauce
Steak seasoning (I like to use McCormick’s Grill Mates Montreal Steak)
Bacon
Prime cut of venison – backstrap or from the hind quarter
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Marinate your venison (however you like) and soak it for a few hours. You can either grill or broil the venison so you want to use bigger chunks of meat. Make sure when you butcher your deer that you cut it into larger pieces.
Wrap the marinated venison in bacon with toothpicks and grill/broil it
Slice the french bread baguette into ½ inch thick pieces and brush with olive oil (the olive oil will help prevent the baguette from falling into pieces after you broil the baguettes).
Spread the chives and onion cream cheese onto the non-olive oil side of the baguettes and place the baguettes onto the a cooking sheet with the olive oil side down
Sprinkle green onions on top of the cream cheese
When the venison is done, (slightly pink on the inside) remove it from grill/oven
Place the baguettes into the oven and broil them (facing the cheese side up) until slightly toasted
Remove the bacon from the venison and slice the meat against the grain into ¼ inch thick pieces and about the same size of your baguettes
Place the sliced venison pieces onto cream cheese side of the toasted baguettes. (You may want to blot the venison first with a paper towel to soak up any excess juices. This will help prevent your baguettes from getting soggy. 
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Sprinkle a few drops of chipotle smoked tabasco sauce onto the venison pieces
Sprinkle on steak seasoning and serve hot! 
