Ingredients
1 pound venison tenderloin, cut into 1-inch cubes
½ teaspoon Greek seasoning
¼ teaspoon steak seasoning
16 ounces Italian salad dressing
½ cup jalapeño pepper slices (4–5 medium jalapeños)
10 slices bacon, cut in half
Wooden toothpicks, soaked in water
Instructions
1. Season venison cubes with Greek and steak seasonings. Marinate in Italian dressing for 2-24 hours.
2. Slice jalapeños into ¼-inch rounds and remove seeds if desired. Cut bacon slices in half.
3. Preheat grill to medium heat (350-375°F). Remove venison from marinade and pat dry.
4. Place a jalapeño slice on each venison cube, wrap with half bacon slice, secure with toothpick.
5. Grill 15-20 minutes, turning every 3-4 minutes, until bacon is crispy and venison reaches 135-145°F.
6. Rest 3-5 minutes before serving warm with your favorite dipping sauce.
Notes
Use tenderloin or backstrap for the most tender results.
Soak toothpicks for 30 minutes before use to prevent burning.
Keep a spray bottle of water handy to control grill flare-ups.
Can be made ahead and frozen for up to 3 months.
For milder heat, blanch jalapeños briefly or substitute with banana peppers.
- Prep Time: 20 minutes
- Cook Time: 15-20 minutes
- Category: Appetizer
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 4 poppers
- Calories: 325
- Sugar: undefined
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 3g
- Fiber: 0.5g
- Protein: 28g
- Cholesterol: undefined
Keywords: Deer Tenderloin Jalapeño Poppers, venison appetizer, wild game recipe, bacon wrapped poppers