My husband and I came up with this while looking for new ways to cook venison. Everyone who has tried them has requested the recipe.

Recipe Summary

prep:
15 mins
cook:
20 mins
additional:
1 hr
total:
1 hr 35 mins
Servings:
4
Yield:
12 wraps
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cut the venison tenderloin into 12 strips lengthwise. Toss with Italian dressing, and allow to marinate for 1 hour in the refrigerator.

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  • Preheat a grill for medium heat.

  • To assemble the venison wraps, lay a strip of venison on top of a strip of bacon. Place a teaspoon of cream cheese at one end, and top with a slice of jalapeno. Roll up and secure with a skewer. Repeat with remaining ingredients. Season the wraps with desired amount of seasoning salt.

  • Grill for 10 minutes, then turn over, and continue cooking until the bacon is crisp.

Nutrition Facts

305 calories; protein 22.9g 46% DV; carbohydrates 2.1g 1% DV; fat 22.2g 34% DV; cholesterol 88.8mg 30% DV; sodium 1204.6mg 48% DV. Full Nutrition

Reviews (43)

Read More Reviews
52 Ratings
  • 5 star values: 45
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
04/07/2009
This is one of our family favorites! I've done these as bite sized appetizers baked in the oven and as "stuffed backstrap" on the grill. Making it as one or two large backstrap pieces putting it onto a platter and slicing off servings takes less time to prepare. We've used the Italian dressing as the marinade but if you're not a fan you can replace the dressing with any marinade of your choice. We've also used soy/worchester with 1 tsp. ground ginger which is equally as good. Read More
(37)
Rating: 5 stars
07/05/2011
I have been cooking a simular recipe for years with maple bacon and that is what I had on hand. That being the only ingredient change I made. These are very tasty! Spicy....so if you don't like the heat cut the jalapeno slice in half but they are so good in this recipe. It was raining so I broiled them turning once until bacon was crispy. Also I "nuked" the bacon half done to make sure the bacon was done and the venison NOT overcooked. This recipe is a keeper and will be devoured again! Read More
(30)
Rating: 5 stars
01/17/2008
delicious i baked them however and they were great. the taste is a welcome change. Read More
(27)
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Rating: 5 stars
05/10/2010
These were great. I added two slices of pepper but I like spicy food. We even had some surprise guest who really like these. Read More
(9)
Rating: 5 stars
07/07/2008
This is our favorite way to eat backstrap! Use fresh jalapenos sliced and half with seeds removed instead of pickled for a little less heat. DELICIOUS! Read More
(9)
Rating: 5 stars
08/08/2006
This was messy but very good! We will be adding this to our recipes and sharing it with others! Good job on coming up with something new for venison! Read More
(8)
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Rating: 5 stars
07/18/2011
I'm not a huge venison fan but I loved this! Hubby agrees and we will make this again:) Read More
(8)
Rating: 3 stars
05/13/2008
i thought the dressing was overpowering and didn't fit well and the cream cheese allthough it sounds like it would be good didn't turn out to be very good when combined and heated with everything. i ate everything but probably won't make this one again Read More
(8)
Rating: 5 stars
01/11/2011
I have never liked venison but this was by far the best venison recipe I've tasted. I did cook the bacon part way before putting it all together. Has a wonderful taste. Read More
(7)