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Venison-Wrapped Boursin-Stuffed Peppers Recipe

Paper-thin venison cutlets are stuffed with sweet peppers and Boursin cheese and then wrapped in bacon.

Venison-Wrapped Boursin-Stuffed Peppers Recipe

Use a meat mallet/tenderizer to pound your venison cutlets paper-thin for this recipe. (Photo courtesy of Chef Chris Sherrill)

Print Recipe

Serves: 2-4
Prep time: 15-20 minutes
Cook time: 20-30 minutes


  • 1 pound thin-sliced venison cutlets
  • 1 package garlic-herb Boursin cheese
  • Multi-colored sweet peppers (one per cutlet)
  • Half-slice of uncooked bacon per pepper


  1. Beat cutlets paper-thin and set aside. Split peppers in half and remove any seeds.
  2. Microwave peppers for 2 minutes on High.
  3. Stuff peppers generously with Boursin cheese.
  4. Wrap each pepper first with a 2-inch x 2-inch slice of venison and then wrap with a half-slice of bacon.
  5. Secure with a toothpick and place on a baking sheet and bake at 400 degrees until bacon is crisp.

Chris Sherrill is a chef, former restaurateur and avid outdoorsman from Mobile, Ala.

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