Bacon wrapped venison appetizers

Discussion in 'Ruffit's Domestic & Wild Game Cooking/ Recipe Foru' started by flannelman, Oct 3, 2008.

  1. Marinate the meat in whatever you like I use my own marinade

    Cut the meat into strips about 1/2 in by 1in
    Slice mushrooms in 1/8 inch slices
    Onion sliced so that the sections will be about 1/2 in wide
    Anehiem (sp?) chillis sliced 1/2in by 1in

    wrap meat and veggi pieces in a slice of bacon
    (1 meat, 1 shroom, 1 onion, 1 pepper)

    Use a toothpick that has been soaked in water to hold the bundle togather

    Grill and enjoy!!!

    Muddy Water Marinade

    I don't measure when I make this so all I can do is tell ya what is in it. The secret is that it should look like muddy water when it is ready.

    soy sauce
    worshister sauce
    black pepper
    olive oil
    crushed red pepper
    Arby's horsey sauce

    Whisk it all up and add the meat. Marinate overnight if ya can but 3-4 hours will work too.

    I make these for Thanksgiving and my SIL who won't eat deer meat loves these things. There are never any leftover!!
  2. CampingJosh

    CampingJosh Well-Known Member

    Sep 25, 2007
    That sounds good! I'm not a big fan of vension, but the next time I have some, I think this is the plan!

  3. Ya anytime ya wrap something in bacon it is good!!
  4. PPK 32

    PPK 32 Active Member

    Apr 15, 2008
    Frickin, Illinois
    I live by those words!!! Course thats why I am on Lipitor too!!

  5. Crpdeth

    Crpdeth Well-Known Member

    Apr 23, 2002
    Location location
    Here's my bacon wrapped venison.

    Thanks for the recipe...Sounds scrumptious. :D


    Attached Files:

  6. Man that looks good!! I'm not sure bout the Natural Light though, unless of course it is free, then it is good stuff!! We need to have a TFF BBQ to see who makes the best whatever!!
  7. Crpdeth

    Crpdeth Well-Known Member

    Apr 23, 2002
    Location location
    That sounds like fun!

    Yeah, the Natural Light is my stand (one of them) against all these high prices... I would prefer Corona, full dressed!

    Now, Catfish and I have traded jerky through the mail, I'm not sure who the winner of our little contest was, but I kinda think we both were. :D

    Then there was the time he sent lots of exotic meats my direction, which became "lost" for awhile in the mail... That was a mess that my local post office wont soon forget! :D

  8. Marlin

    Marlin *TFF Admin Staff Chief Counselor*

    I all sounds, AND LOOKS, very, very scrumptious !!!!!!!!!!!!!! :) :)
  9. pawn

    pawn Active Member

    Jan 31, 2007
    Crossville, TN
    Using my best Homer Simpson voice, " Mmmmmm, grilled meat & beer" :D
  10. Well I bet that was a smelly situation depending on how long the stuff was "lost".

    I went to Houston to visit some family this summer and my Uncle sent some caribou home with me. It is good but hard to cook. The only way I have found to cook it and be able to eat it was to beat the crap out of it with a meat mallet or throw it in the crock pot for about 4-5 hours. It is tasty stuff but tough as a boot.
  11. Crpdeth

    Crpdeth Well-Known Member

    Apr 23, 2002
    Location location
    Oh, it was smelly! You could tell that it had been re-wrapped by just about every post office that it stopped at in an effort to calm the smell down, then the last covering was something that resembled what I think a HAZMAT bag would look like... It was left on my front porch, but was quickly left on the back loading dock of the post office with a note to the post master. :D

  12. Check out lunch today.....step by step

    Muddy water marinade


    All wrapped up
    Last edited: Oct 7, 2008
  13. On the grill


    Almost done

    Let's eat!!
  14. Crpdeth

    Crpdeth Well-Known Member

    Apr 23, 2002
    Location location
    Now that looks good! I have a little deer meat left...Maybe even some tenderloin...I gotta try this! :D

    Hmmm...On second thought, I better stick with deer steaks, as the tenderloin would become too dry an a simi long cook like this, perhaps.

  15. Actually I use tenderloin for this occasionally. If you pull it off when it is just done then it isn't really dry. I think the bacon helps to keep the loin from drying out too. Cooking time was between 30 and 45 minutes.
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