Char Grilled Bacon Wrapped Venison Bites Recipes

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VENISON WRAPS



Venison Wraps image

My husband and I came up with this while looking for new ways to cook venison. Everyone who has tried them has requested the recipe.

Provided by LESAXTON

Categories     Appetizers and Snacks     Meat and Poultry

Time 1h35m

Yield 4

Number Of Ingredients 6

½ pound venison tenderloin
3 tablespoons zesty Italian dressing
12 slices bacon
¼ cup cream cheese
12 slices pickled jalapeno peppers
½ teaspoon seasoning salt to taste

Steps:

  • Cut the venison tenderloin into 12 strips lengthwise. Toss with Italian dressing, and allow to marinate for 1 hour in the refrigerator.
  • Preheat a grill for medium heat.
  • To assemble the venison wraps, lay a strip of venison on top of a strip of bacon. Place a teaspoon of cream cheese at one end, and top with a slice of jalapeno. Roll up and secure with a skewer. Repeat with remaining ingredients. Season the wraps with desired amount of seasoning salt.
  • Grill for 10 minutes, then turn over, and continue cooking until the bacon is crisp.

Nutrition Facts : Calories 305 calories, Carbohydrate 2.1 g, Cholesterol 88.8 mg, Fat 22.2 g, Fiber 0.4 g, Protein 22.9 g, SaturatedFat 8 g, Sodium 1204.6 mg, Sugar 0.8 g

GRILLED VENISON BITES (DEER BALLS) (CAJUN)



Grilled Venison Bites (Deer Balls) (Cajun) image

When you serve these up, the joke is; you have to kill a lot of deer to get this many ;o). Of course, they aren't really deer family jewels--they are actually bite size pieces of deer back strap or tenderloin. I got this recipe from a Cajun gentleman I hunt with in Haughton LA named Claude. I "guarunteeee", even people who say they don't like venison will eat a plate full of these. I prefer to use Tony Cachere's Cajun seasoning, thin cut bacon, zesty Italian dressing, and cook them over mesquite, but any wood or charcoal will do. Enjoy!

Provided by Pokey in San Antonio

Categories     Deer

Time 35m

Yield 20 balls, 6-8 serving(s)

Number Of Ingredients 4

1 lb venison
1 lb bacon
16 ounces Italian dressing
1 -2 tablespoon Tony Chachere's Seasoning

Steps:

  • Cut venison into bite size bits.
  • Cut bacon into 3-4 inch pieces. You may even want to cut the bacon strips in half, length-wise first, depending on the width of the bacon.
  • Wrap each chunk of meat with a piece of bacon, using a tooth pick to hold in place.
  • Place wrapped venison in a plastic bag and cover with dressing. Marinate over night.
  • Place marinated deer balls on plate and sprinkle with seasoning.
  • Grill until bacon is crisp, turning often. I found the easiest way is to use a fish basket, that way you can turn them all over at once. Another way is to use a skewer. No mater what method you use, watch for flare ups, since the oil in the Italian dressing will cause quite a blaze if you don't keep an eye on it. I walked away one time to get a beer and when I came back my balls were burnt to a crisp.

SWEET BACON-WRAPPED VENISON TENDERLOIN



Sweet Bacon-Wrapped Venison Tenderloin image

The #1 rated deer recipe on RecipeZaar since 2005! It's deer season again, and you know what that means - a lot of 'Zaar chefs trying out THE venison recipe again or for the first time. Thanks for all the reviews. Hands-down, this is the BEST deer meat recipe in America. Even those who don't like wild game meat will fight for a piece of this. **I will warn you, that this creates almost a "candy tenderloin." You can see from the reviews how many people love it, but if you're looking for a gamey dish that brings out the purely meaty taste of your venison, this is not for you.

Provided by TCSmoooth

Categories     Deer

Time 1h20m

Yield 2-3 serving(s)

Number Of Ingredients 5

2 lbs venison tenderloins (a single deer loin or Moose or Elk or Pork or Beef)
1/2 lb bacon (Plain, thin-sliced Bacon is best)
3 cups dark brown sugar
2 cups soy sauce (Regular NOT low-sodium. You'll want the saltiness)
1/4 cup white sugar (Optional for added Sweetness)

Steps:

  • Mix brown Sugar and Soy sauce together in a bowl. They should combine nicely into a soupy soy liquid.
  • Put Deer Loin in a cooking tray and pour Brown Sugar/Soy Sauce mixture over loin. Roll tenderloin over in mixture, completely covering it.
  • Let meat marinate in mixture at least 3 hours or overnight in fridge. It's best to marinate for 8 hours if you have the time. Also GREAT to use a Food Saver or other Vacuum device to Vacuum pack/seal the meat with Marinade. With this method, you can achieve Overnight-level marinade in just a couple hours!
  • Remove loin from tray, and place on a slotted bake sheet with a drip pan or aluminum foil below to catch dripping. Don't throw away marinade.
  • Wrap a piece of bacon around the very end of the tenderloin, securing the bacon strip with a toothpick.
  • Repeat this process until the entire loin is wrapped in ten or so bacon "loops." The tenderloin should look like an arm with a bunch of wrist watches on it, the watches being the bacon strips.
  • Drizzle remaining marinade over deer loin. You can continue to baste the loin with the marinade throughout the cooking process with either a brush or a turkey baster.
  • Place on center rack in oven and bake at 350°F for 30-40* minutes. *This should cook the meat to about Medium. For those of you who prefer rare meat (like me), cut the time to 25-30 minutes and then follow with the "OPTION 2" step below regarding searing.
  • OPTION 1 - with about 10 minutes of cooking time left, you can lightly dust the top of the loin with white sugar. This creates a sweet crust on top of the bacon. Might be too sweet for some. Try doing it on just HALF of the loin to see if you like it!
  • OPTION 2 - For a crispier crust and crispier bacon, remove Loin from oven and place the Loin(s) directly on a Grill over medium-high heat to sear the bacon and outer loin. (Thanks to all of you reviewers who taught me this. It's a great step for those of us who like a cooked crust and a pink center).
  • Remove from oven and place on cutting board. Using a knife, cut the loin between each strip of bacon so that you have many pieces of meat, each with their own toothpick.
  • You can eat these pieces directly from the toothpick or remove the toothpick and eat like steak. You can thank me later.
  • The next day, try the leftovers on a wheat bun with spicy BBQ Saucefor an awesome leftover sandwich.

BACON WRAPPED GRILLED VENISON BACKSTRAP ROAST



Bacon Wrapped Grilled Venison Backstrap Roast image

My husband loves to fish and hunt and the boys and I love the results that come off the grill! Venison is extremely lean so the bacon not only adds flavor but the needed fat as well.

Provided by Sue Adame

Categories     Roasts

Time 2h30m

Number Of Ingredients 9

11/2 lb venison backstrap roast
3 slice pepper bacon, thick sliced
1/4 c soy sauce
2 Tbsp olive oil
2 clove garlic, minced
2 Tbsp worcestershire sauce
1 Tbsp rosemary, dried
1 Tbsp thyme, dried
2 tsp salt and pepper

Steps:

  • 1. Rub roast with olive oil. Sprinkle all sides with salt, pepper, rosemary and thyme.
  • 2. For Marinade: Mix together the soy sauce, 2tbsp olive oil, garlic and Worcestershire sauce.
  • 3. Pour marinade over roast in glass baking dish. Cover. Let marinade 2-5 hours in refrigerator.
  • 4. Remove from refrigerator 30 minutes prior to grilling. During this time prepare the charcoal grill to med-high heat.
  • 5. Wrap bacon around roast and secure with toothpicks.
  • 6. Spray BBQ grill plates with non stick spray. Sear roast 3 minutes per side.
  • 7. Move roast to medium heat on the grill and continue to grill until the internal temperature reaches 140°F. This is for medium rare, any higher and the roast will be dry and tough.
  • 8. Remove from grill and let rest 10 minutes before slicing.

GRILLED, BACON WRAPPED VENISON BACK STRAP



Grilled, Bacon Wrapped Venison Back Strap image

Make and share this Grilled, Bacon Wrapped Venison Back Strap recipe from Food.com.

Provided by matthew.benigni

Categories     Deer

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

3/4 cup olive oil
1/4 cup sherry wine vinegar (or cider vinegar)
2 tablespoons diced shallots
1 tablespoon crushed black peppercorns
1 teaspoon minced garlic
1 teaspoon ground cumin
1 teaspoon sea salt
1 teaspoon cayenne pepper
24 ounces venison steak (back strap or tenderloin)
1 lb pepper bacon

Steps:

  • Combine all ingredients except the bacon in the marinade. Let the venison marinade over night.
  • Half cook the bacon and then wrap each steak.
  • Grill to your liking.
  • Of course, you never want to overcook venison.

Nutrition Facts : Calories 1095.5, Fat 96, SaturatedFat 24.3, Cholesterol 222.1, Sodium 1615.9, Carbohydrate 3.7, Fiber 0.7, Sugar 0.1, Protein 52.9

CHAR-GRILLED BACON WRAPPED VENISON BITES



CHAR-GRILLED BACON WRAPPED VENISON BITES image

This is our favorite recipe for grilled venison. The marinade tames the "gamey" flavor and makes the meat tender and the bacon helps to keep it moist and adds that delicious bacon flavor. Everyone we know, who has tried it, has loved it. Even the children love it. You may also use beef instead of venison.

Provided by Teresa G. @sokygal

Categories     Other Snacks

Number Of Ingredients 4

2 pound(s) venison tenderloin or roast
1 bottle(s) allegro marinade or homemade marinade (see note)
1 to 1 1/2 pound(s) hickory smoked bacon
- toothpicks or skewers

Steps:

  • Cut meat into 1 1/2 inch to 2 inch chunks and place in nonreactive bowl.
  • Pour marinade over meat, stir and press down to cover with marinade.
  • Cover bowl, place in refrigerator for at least 8 hours (overnight is preferable.)
  • About 1 hour before starting charcoal in grill, remove meat from refrigerator; drain off and discard marinade.
  • Cover your work surface with freezer paper, if desired, to cut down on the mess, then lay out toothpicks or skewers.
  • Cut bacon strips in half and wrap around each chunk of meat, securing with a toothpick or sliding onto skewer; continue with remainder of meat. (If extra meat remains when bacon is gone, just grill it naked!)
  • Grill meat over medium-low heat (300-325 degrees F, the cooler side of the grill), turning often for about 8-10 minutes, then move to hottest area of grill and cook until bacon is mostly browned (1 or 2 minutes.)
  • Remove and keep covered until serving.
  • Refrigerate covered leftovers.
  • NOTE: You may make and use your own marinade. Mix together: 1 cup soy sauce 3/4 cup worcestershire sauce 1/8-1/4 cup lime juice 1 clove garlic, minced or pressed 1/2 teaspoon ground ginger (optional) 1/4 teaspoon fresh ground black pepper (optional)

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