Food photography from user “gammy in tx”; recipe from from Food.com
These bite-size morsels make a great appetizer or a meal on their own. Serve on toothpicks or as kabobs.
Preparation time: 20 minutes. Cook time: 15 minutes. Serves 6-8.
1 lb. venison (backstrap or tenderloin)
1 lb. bacon
16 oz. Italian dressing
1-2 Tbsp. Tony Chachere’s Seasoning (or similar)
Cut the venison into bite-size pieces. Cut bacon into 3- to 4-inch pieces (if using wide bacon, cut strips in half, lengthwise, before cutting down to size). Wrap each piece of venison with a strip of bacon, using a toothpick to hold the bacon in place.
Place wrapped venison in a plastic bag and cover with Italian dressing. Marinate overnight.
Remove meat from the plastic bag and sprinkle with seasoning. Grill over an open flame until bacon is crisp, turning often. (Tip: Use a fish basket or wooden skewer to turn all the venison bites at the same time.) Cook 15 minutes, or until venison is cooked through.