Venison Bites Recipes

VENISON BITES

Steps:

• Cut roast into 1/2 inch cubes, soak in milk for 2 hours in refridgerator.
• Drain from milk.
• Combine remaining ingrds in large zip lock bag, add venison and toss lightly to coat.
• Fry in a kettle or fryer for 5 mins or until med golden brown.
• Drain and serve before cooled.

VENISON TENDERLOIN BITES

Steps:

• Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil.
• Warm the olive oil and garlic in a small saucepan over low heat for 5 minutes to infuse the flavor of the garlic into the olive oil. Place the bread crumbs into a mixing bowl, and pour the oil mixture overtop. Stir the parsley, and Parmesan cheese into the bread crumb mixture until evenly blended. Press the venison cubes into the bread crumb mixture to coat, and place onto the prepared baking sheet. Make sure the venison pieces are not touching.
• Broil in the oven until the bread crumbs are golden, and the venison has turned from red to pink in the center, or to your desired degree of doneness, about 6 minutes. Turn the cubes occasionally as they cook.
• Divide the arugula onto 4 dinner plates, and top with the broiled venison. Squeeze a quarter of a lemon over each plate to serve.

VENISON WRAPS

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.

GRILLED VENISON BITES (DEER BALLS) (CAJUN)

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.

BACON-WRAPPED VENISON TENDERLOIN WITH GARLIC CREAM SAUCE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place bacon on a slotted baking pan.
• Bake bacon in the preheated oven until partially cooked but still flexible, 6 to 8 minutes.
• Brush venison tenderloins with olive oil and season with onion powder, salt, and black pepper. Place tenderloin roasts side by side and wrap them together in strips of partially cooked bacon. Place into a roasting pan.
• Roast until bacon is browned and an instant-read meat thermometer inserted into the thickest part of a tenderloin reads at least 145 degrees F (65 degrees C), about 1 hour.
• Heat butter in a saucepan over medium heat; cook and stir mushrooms and garlic in hot butter until mushrooms are soft, 8 to 10 minutes. Stir green onion into mushroom mixture; pour in cream. Cook, stirring often, until sauce is heated through. Serve sauce with tenderloins.

CHAR-GRILLED BACON WRAPPED VENISON BITES

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)