Bacon Wrapped Venison Jalapenos Finished

Bacon Wrapped Venison Jalapenos

These Bacon Wrapped Venison Jalapenos are an easy appetizer or main course that are great anytime of year.  If you don’t like jalapenos you can swap them with sweet peppers or just leave them out.

Venison is our main source of meat but it can be replaced with beef if that is easier to come by. This is a great tasting spin on venison bacon wraps, that can be grilled or baked. These easy venison appetizers can be changed up to suit anyone’s needs.

Bacon Wrapped Venison Jalapenos | Ingredients

Things You Will Need:

12 Toothpicks1 Bottle Italian Dressing
1/2 Cup Finely Shredded Cheddar Cheese
4 oz Cream Cheese
1 Medium White Onion
6 Jalapenos
1 lb. Venison Tenderloin
6 Pieces of Bacon
1/2 tsp. Minced Garlic

Step 1: Remove the cream cheese from the refrigerator and set aside while prepping the other ingredients. If grilling soak the toothpicks.

Chopped Ingredients for Venison Jalapenos

Step 2: Cutting

  • Cut the venison in 12 equal pieces (cutting the venison into strips helps fit the pepper and venison together).
  • Cut the Jalapenos length wise, and remove the seeds.
  • Cut the onion into large flakes, about the same size as the jalapenos.
  • Cut each piece of bacon in 1/2, making 24 short pieces. You will be using 2 pieces per stack.
Cheese Mixture for Jalapeno Stuffing

Step 3: When the cream cheese has softened (usually about room temperature) combine it with the garlic, and cheddar cheese in bowl.

Step 4: Lay two 1/2 pieces of bacon horizontally, one below the other.

Step 5: Create Your Stacks

  • Fill a jalapeno 1/2 with the cream cheese mixture, place it vertically on the bacon pieces, cream cheese side up.
  • Place a strip of venison on the stack,
  • Place an onion flake on top of the venison.
  • Wrap the bacon with each end meeting in the middle of the stack
  • Run a toothpick through the bacon ends and the middle of the stack to hold it all together.
Bacon Wrapped Venison Jalapeno stack

Step 6: Repeat steps 3 & 4 until all stacks are complete.

Bacon Wrapped Venison Jalapenos Wrapped

Step 7: Place the venison stacks in a container and marinade them with a bottle of Italian dressing. Cover and place them in the refrigerator for 2-24 hours. When desired marinade time has been reached, remove the container from the refrigerator and let warm to room temperature before cooking.

Bacon Wrapped Venison Jalapenos Finished

Step 8: Grill on medium heat, cooking until bacon is done or bake in the oven at 400 degrees for 30 minutes.

Enjoy Your Bacon Wrapped Venison Jalapenos!

Bacon Wrapped Venison Jalapenos

Prep Time20 mins
Cook Time30 mins
Course: Appetizer, Main Course
Cuisine: American
Keyword: Bacon Wrapped Venison Jalapenos
Servings: 12 Peppers
Author: Katie Sue

Equipment

  • Knife
  • Cutting Board
  • Toothpicks
  • Large Container with Lid
  • Mixing Bowl
  • Spatula
  • Grill or Baking Sheet

Ingredients

  • 1 lb Venison Tenderloin Preferred
  • 6 Jalapenos Cut in Half
  • 1 White Onion
  • 4 oz Cream Cheese Softened
  • 1/4 tsp garlic powder or 1/2 Garlic Clove
  • 1 Bottle Italian Dressing
  • 6 Pieces Bacon cut in 1/2 to make 12
  • 1/2 Cup Fine Cheddar Cheese

Instructions

  • If grilling Soak the toothpicks. Remove the cream cheese from the refrigerator and set aside while prepping the other ingredients
  • Cut the venison in 12 equal pieces (cutting the venison into strips helps fit pepper and venison together). Cut the Jalapenos length wise, and remove the seeds.Cut the onion into large flakes, about the same size as the jalapenos.Cut each piece of bacon in 1/2 making 24 short pieces, you will be using 2 pieces per stack.
  • When the cream cheese has softened (usually about room temperature) combine cream cheese, garlic, and cheddar cheese in bowl.
  • Lay two 1/2 pieces of bacon horizontally, one below the other.
  • Fill 1 jalapeno 1/2 with the cream cheese mixture, then place it vertically on the bacon pieces, cream cheese side up. Place a strip of venison on the stack, next place an onion flake on top of the venison. Wrap the bacon with each end meeting in the middle of the stack and run a toothpick through the bacon ends and the middle of the stack to hold it all together.
  • Repeat steps 3 & 4 until all stacks are complete
  • Place the venison stacks in a container and marinade them with a bottle of Italian dressing cover and place in the refrigerator for 2-24 hours. When desired marinade time has been reached remove the container from the refrigerator and let warm to room temperature before cooking.
  • Grill on medium heat, cooking until bacon is done or bake in the oven at 400 degrees for 30 minutes.

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