A different “twist” for venison…the recipe will make 20 appetizers.
1 pound venison steaks, cubed
1/2 teaspoon Greek seasoning, or to taste
1/4 teaspoon steak seasoning, or to taste
1 16 oz. bottle of Italian salad dressing
1/2 cup jalapeno pepper slices
10 slices of bacon, cut in half
toothpicks soaked in water
Season the venison meat with Greek seasoning and steak seasoning. Place in a bowl, and pour in enough Italian dressing to cover. Refrigerate for at least 2 hours to marinate, but preferably overnight. Preheat the grill for medium heat. Drain the marinade from the meat, and discard the marinade. Place a slice of jalapeno on top of a piece of meat, then wrap with a slice of bacon. Secure with a soaked toothpick. Repeat with remaining meat. Grill the deer poppers for 15 to 20 minutes, turning occasionally to brown the bacon. Serve and enjoy!