Venison Bites Recipes

Steps:

• Cut venison into bite size bits.
• 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.
• Wrap each chunk of meat with a piece of bacon, using a tooth pick to hold in place.
• Place wrapped venison in a plastic bag and cover with dressing. Marinate over night.
• Place marinated deer balls on plate and sprinkle with seasoning.
• 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.

Steps:

• Cut meat into 1 1/2 inch to 2 inch chunks and place in nonreactive bowl.
• Pour marinade over meat, stir and press down to cover with marinade.
• Cover bowl, place in refrigerator for at least 8 hours (overnight is preferable.)
• About 1 hour before starting charcoal in grill, remove meat from refrigerator; drain off and discard marinade.
• Cover your work surface with freezer paper, if desired, to cut down on the mess, then lay out toothpicks or skewers.
• Cut bacon strips in half and wrap around each chunk of meat, securing with a toothpick or sliding onto skewer; continue with remainder of meat. (If extra meat remains when bacon is gone, just grill it naked!)
• Grill meat over medium-low heat (300-325 degrees F, the cooler side of the grill), turning often for about 8-10 minutes, then move to hottest area of grill and cook until bacon is mostly browned (1 or 2 minutes.)
• Remove and keep covered until serving.
• Refrigerate covered leftovers.
• NOTE: You may make and use your own marinade. Mix together: 1 cup soy sauce 3/4 cup worcestershire sauce 1/8-1/4 cup lime juice 1 clove garlic, minced or pressed 1/2 teaspoon ground ginger (optional) 1/4 teaspoon fresh ground black pepper (optional)

Steps:

• Cut roast into 1/2 inch cubes, soak in milk for 2 hours in refridgerator.
• Drain from milk.
• Combine remaining ingrds in large zip lock bag, add venison and toss lightly to coat.
• Fry in a kettle or fryer for 5 mins or until med golden brown.
• Drain and serve before cooled.