Char Grilled Bacon Wrapped Venison Bites Recipes

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BACON-WRAPPED VENISON TENDERLOIN



Bacon-Wrapped Venison Tenderloin image

The marinade really brings out the rich flavor of the venison and the sugared bacon tops it off!

Provided by beansncornbread

Categories     Meat and Poultry Recipes     Pork

Time 9h5m

Yield 8

Number Of Ingredients 8

1 ½ cups brown sugar
1 cup soy sauce
2 cloves garlic, minced
2 teaspoons Worcestershire sauce
1 (2 pound) venison tenderloin
½ pound hickory-smoked bacon
toothpicks
¼ (5 pound) white sugar

Steps:

  • Mix brown sugar, soy sauce, garlic, and Worcestershire together in a bowl until sugar is dissolved. Place tenderloin into a container with a lid or zip-top bag and pour the marinade over. Cover and marinate for at least 8 hours, to overnight.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Remove tenderloin and discard marinade. Wrap a slice of bacon around the tenderloin, starting at one end, and secure it with a toothpick. Continue wrapping bacon around the loin until it is covered and secured with toothpicks. Place on a broiler pan on the center rack of the oven.
  • Bake in the preheated oven until slightly pink in the center, 35 to 40 minutes for medium-rare. Remove from the oven, sprinkle with white sugar, and turn on the oven's broiler.
  • Broil in the preheated oven until bacon is crisp, about 5 minutes, turning once and watching closely so it doesn't burn. Remove from the oven and place on a cutting board. Let stand for 10 minutes. Slice with a knife between each strip of bacon so there are several pieces.

Nutrition Facts : Calories 622.5 calories, Carbohydrate 114.7 g, Cholesterol 95.9 mg, Fat 6.3 g, Fiber 0.3 g, Protein 28.7 g, SaturatedFat 2.2 g, Sodium 2067.4 mg, Sugar 112 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.

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

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

BACON-WRAPPED VENISON



Bacon-Wrapped Venison image

"My husband, Ron, and I hunt and created this dish that's special enough for company," relates Phyllis Abrams from Alton, New York.

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6-8 servings.

Number Of Ingredients 11

1-1/2 to 2 pounds venison tenderloin
2 tablespoons olive oil, divided
1 garlic clove, minced
1/2 cup all-purpose flour
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 pound sliced fresh mushrooms
4 bacon strips
1 tablespoon cornstarch
1-1/4 cups beef broth
2 tablespoons minced fresh parsley, optional

Steps:

  • Rub tenderloin with 1-2 teaspoons of oil and the garlic. Combine the flour, salt and pepper; sprinkle over tenderloin and shake off excess. In a skillet, brown tenderloin on all sides in remaining oil. Remove and keep warm. In the same skillet, saute mushrooms until tender; remove and set aside. , Wrap bacon around tenderloin, securing the ends with toothpicks. Return to skillet. Cook over medium heat until bacon is crisp and a thermometer inserted into tenderloin reads 160°, turning frequently. Remove and keep warm. , In a small bowl, combine cornstarch and broth until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Add parsley and reserved mushrooms; cook and stir until heated through. Discard toothpicks from tenderloin; serve with mushroom sauce.

Nutrition Facts : Calories 165 calories, Fat 7g fat (2g saturated fat), Cholesterol 75mg cholesterol, Sodium 445mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 22g protein.

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Top Asked Questions

How to cook venison on a charcoal grill?
DIRECTIONS Cut venison into bite size bits. Cut bacon into 3-4 inch pieces. 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. Place marinated deer balls on plate and sprinkle with seasoning. Grill until bacon is crisp, turning often.
What's the best way to cook bacon wrapped venison?
While the bites are baking (about 1o minutes in a HOT 450 degree oven), whisk together your favorite barbecue sauce with a little water. You can put it on thick if you'd like, but this step is to add just a little sweetness to balance out the flavors. Plus the simple bbq basting gives the Bacon Wrapped Venison a gorgeous color.
How to cook venison Tenderloin in the oven?
Wrap each piece of venison with half a strip of thick cut bacon. Wrap tightly, securing with a toothpick. Arrange the bacon wrapped bites seam side down onto a broiler pan or wire rack over a rimmed baking sheet. Bake for 10 - 12 minutes at 450. Remove from the oven and turn on the broiler.
What are the best tips for cooking venison meat?
Wrap each piece of venison meat with half a strip of bacon. Secure with toothpicks. Bake for 10 minutes in a pre-heated oven. Remove from oven and baste with thin barbecue sauce. Broil and baste, turning frequently until the bacon is crispy and browned. Next, drain marinade off of the venison and pat off any excess marinade.

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