Bacon Wrapped Venison Jalapenos
Servings: 12 Peppers
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.