Venison Poppers
Shared with me by: Jay C (friend)
A tailgating favorite for Mark & Ryan
Ingredients
- 1 lb. venison steaks or chops, cubed
- 1/2 t. steak seasoning
- 8 oz. bottle Italian salad dressing (or 2/3 c. Italian dressing and 2/3 c. Balsamic Vinaigrette)
- 4 jalapeno peppers, sliced in rounds – use plastic gloves to cut - DO NOT TOUCH YOUR SKIN OR YOUR EYES WITH YOUR HANDS!
- low-fat cream cheese (block or softened in small tub)
- 1 pkg. of center-cut bacon, cut each piece in half
- Wooden skewers or individual wooden toothpicks, soaked in water a couple hours ahead of time
Instructions
Season the venison meat with seasoning. Place in a bowl and pour in enough dressing to cover. Refrigerate overnight.
Drain the marinade from the meat and discard the marinade.
Pre-cook the bacon strips just until soft (semi-cooked-not crisp, but not too much). If you over cook, you won’t be able to wrap the bacon around the meat.
To Assemble: Place a slice of jalapeno on top of a piece of meat (spread a little cream cheese between the jalapeno slice and meat), then wrap with half slice of bacon. Continue assembling until you run out of peppers, meat and bacon.
Thread a couple pieces of meat on wooden skewers OR thread individually using wooden toothpicks.
Preheat the grill for medium heat. Grill the poppers for 15 to 20 minutes, turning occasionally to brown the bacon until crisp.