First, prepare the backstrap fillet. It’s an extremely tender tubelike piece of meat about 12 inches long and 2 to 3 inches in diameter. And because of its shape, it can be cut around in the perimeter, ¼ inch thick, and rolled out flat. To do this, you need a very sharp knife.

Start laying out the fillet perpendicular to your body and making a shallow slice about ¼ inch deep in the meat. Then, as if slicing through and unrolling paper towels from a roll, begin working around the outside perimeter of the fillet until the backstrap comes out looking like a round steak It takes a little practice to do…but you can do it!

When the meat is ready, place both pieces into a glass or plastic container and cover them with whole milk. You want to marinate the venison for at least 6 hours, but preferably overnight. The milk tenderizes the deer and helps to remove any unwanted gamey flavor.

After the marinating process, remove the meat from the milk (you can discard the milk), and pat the venison dry with several paper towels. Then liberally sprinkle both sides with wild game seasoning and rub it briskly into the meat.

At this point, preheat your oven to 400 degrees. Then, in your food processor, mix together the Velveeta cheese and Rotel tomatoes until smooth and creamy..

When you’re ready to make the pinwheels, spread a thin layer of the cheese mixture evenly over one side of the deer. Then place a layer of bacon strips—side by side—on top of the cheese. Finish up the preparation by lightly sprinkling on a little sliced green onions and a little minced garlic.

Now tightly roll up the flattened fillets and set them aside momentarily. Then on the same work surface, lay out another 8 to 10 strips of bacon side by side and put one of the rolled backstraps on top of them. Now wrap the bacon strips around the venison and pin them in place with toothpicks. When you’re finished, the backstrap should be completely encased in the bacon strips.. Repeat with the other backstrap.

All that’s left is to take a sharp knife, slice the rolled venison into 2-inch thick pinwheels, position them on a shallow cookie sheet, and bake them—uncovered—in the oven for about 40 to 45 minutes. You’ll noticed that a light sauce will form in the bottom of the cookie sheet: you can use this to baste the pinwheels as they cook. The one thing you don’t want to do is over cook the venison—it will come out dry and chewy instead of juicy and tender if you do!

When you’re ready to eat, serve up the pinwheels piping hot from the oven, alongside a big helping of holiday sweet potato soufflé. Even if you hate venison with a passion, you’re gonna love this meal! And if you happen to love venison….well!

In spite of the fact that this is such an unbelievably tasty dish, it’s also an unbelievably easy dish to prepare.

First, you preheat the oven to 350 degrees.

Then, very simply, all you do is take all the ingredients listed under the heading "The Yams" and uniformly combine them together in a big bowl with an electric hand mixer. Then when the consistency is smooth, pour the mix out into a greased 9x13x2 baking pan.

Next, while the yams rest momentarily on the countertop, once again take the hand mixer and another large bowl and blend together all the ingredients under the heading "The Crust."

When the topping takes on a sandy, crumbly consistency (do not over process or you’ll make dough!), sprinkle it evenly over the pan of yams, slide the pan into the oven, and bake it at 350 degrees for 40 minutes.

This recipe is best served piping hot!