Grilled Venison Bites (Deer Balls) (Cajun) – a delicious recipe with venison, bacon, Italian dressing, Chachere. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Cut venison into bite size bits.
2
Cut bacon into 3-4 inch pieces. You may even want to cut the bacon strips in half, length-wise first, depending on the width of the bacon.
3
Wrap each chunk of meat with a piece of bacon, using a tooth pick to hold in place.
4
Place wrapped venison in a plastic bag and cover with dressing. Marinate over night.
5
Place marinated deer balls on plate and sprinkle with seasoning.
6
Grill until bacon is crisp, turning often. I found the easiest way is to use a fish basket, that way you can turn them all over at once. Another way is to use a skewer. No mater what method you use, watch for flare ups, since the oil in the Italian dressing will cause quite a blaze if you don't keep an eye on it. I walked away one time to get a beer and when I came back my balls were burnt to a crisp.
613
kcal
Calories
48
g
Fat
1
g
Carbs
42
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 4 ingredients. The key ingredients include: 1 lb venison, 1 lb bacon, 16 ounces Italian dressing, 1 -2 tablespoon Tony Chachere's Seasoning.
Yes, Grilled Venison Bites (Deer Balls) (Cajun) falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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