The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Jun. 26, 2009
We made these tonight and they are amazing! I have got one in my mouth right now! :) The only thing we changed was we used a roasted red pepper italian dressing, but I doubt it made much of a difference. We will certainly be making these again when hunting season comes around!
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Cooking Level: Intermediate

Living In: Blakely, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Jun. 23, 2009
Should get a 6! I made these for a party and they were a hit. Everyone loved them including my wife who hates venison! Did everything except for the greek seasoning.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Jun. 8, 2009
SO GOOD!!! Big Hit with my friends!
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Cooking Level: Intermediate

Home Town: Fruitland Park, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: May 25, 2009
I absolutely love this recipe!! I have to be quik when I make it, because my family FULL of HUNTERS love these. I maranade any kind of game meat.....pheasant, deer, elk, wild boar...etc. in parmesan, italian dressing over night and ommit the other seasonings. I think that's why I like this recipe so much, it has a lot of versatility! This has become a BBQ staple in our family! Thanks for the great recipe!!
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Cooking Level: Expert

Home Town: Leadville, Colorado, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.8 star rating.
Reviewed: Apr. 28, 2009
These were good, but I would cook the bacon in the microwave for a few minutes first. The bacon was just too undercooked when I made them. I will try this again. The marinade and meat were very good.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Mar. 24, 2009
I can not rave enough about this recipe. Most of our meals consist of deer meat and this was one of the best. I did reverse some steps and make a few alterations. I left out the Greek and steak seasonings, marinated the jalapeno slices with the meat, put the jalapeno slice on top of the bacon rolled venison( this makes it easier to be removed and looks good on the serving tray), Then I lightly sprinkled with Montreal seasoning and baked at 400 degrees for ten minutes and then crisped them up in the broiler. Thanks DJ8BUD
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Mar. 3, 2009
Wow!!! Delicious!!!! Always looking for recipes for my freezer full of venison. I used the tenderloin cut. I didn't have steak sauce so I used Worchester. I sliced fresh jalapeno round slices, removed the seeds and filled them with softened cream cheese. Half my family could not take the heat, so next time I will make half with red pepper chunks. Broiled instead of grilled, can't wait to make it again.
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Cooking Level: Expert

Home Town: Albany, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Feb. 12, 2009
THIS WAS SOOOO GOOD
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Jo.

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Dec. 23, 2008
These are wonderful! Made them for a party and they disappeared in a matter of minutes.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.8 star rating.
Reviewed: Nov. 22, 2008
Not over the top! If you are the type of cook who likes to WOO those you feed, I wouldn't say this is it, yet it is definitely a recipe you can alter. My husband, whose venison I cooked with, was taken back with the peppers. He likes spice, but not to take away from the taste of the dish. Eliminate the peppers, maybe substitute with onion, mushroom?? something else, or a milder pepper!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.8 star rating.
Reviewed: Oct. 3, 2008
Yum. I had been meaning to try this for awhile and finally got around to it last night. I used beef (we had just gotten a home-raised one "taken care of" and, as usual, my husband and I wanted to try it ASAP), marinated in Wishbone House Italian dressing (absolutely amazing, by the way) and nixed the seasonings in favor of a sprinkle of Mrs. Dash. Per another reviewer, I put them in the (convection) oven at 400 for 10 minutes, then under the broiler. We will definitely be using this one again. Thanks so much!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Aug. 21, 2008
Very delicious but I took the advice of another and crisped the bacon in the oven on broil. Will definitly be making this over and over.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.8 star rating.
Reviewed: Aug. 14, 2008
GREAT recipe! I didnt have deer meat, so I used Jimmy Dean sausage and it worked wonderfully. Other than that I didnt change anything. So tasty. Making this again real soon... my son requested it again for his upcoming "back to school" party. Keeper!
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Cooking Level: Beginning

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The reviewer gave this recipe 4 stars. This recipe averages a 4.8 star rating.
Reviewed: Jul. 16, 2008
The only reason I didn't give 5 stars is because I follow the recipe exact. I swiped the hubby's "saved" backstrap. Marinated it in Creamy Italian dressing for about 3 hours, removed and cut into chunks, wrapped with bacon and held together with toothpicks. It was fabulous. Did this for a 4th of July party, everybody wanted more!
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Cooking Level: Expert

Home Town: Anderson, South Carolina, USA
Living In: Tampa, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Apr. 6, 2008
100% loved them...my friends and i couldnt stop eating them till they were gone!! I also cut cup a block of pepperjack cheese and made little cubes to slide down the toothpicks for the last 5 minutes of cooking...that made this dish PHENOMINAL!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Feb. 21, 2008
Excellent meal! We have this weekly at home - a twist I use is to cut a slice into the meat and put a pepper inside the cut then wrap in bacon. We also soak our's in Dale's overnight.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.8 star rating.
Reviewed: Feb. 4, 2008
They were great. We marinated for 2 days and tenderized them. I added fresh mozzerella with the peppers and then wrapped them in the bacon with black pepper. Instead of cooking the deer meat before we wrapped them, and threw them on the grill just long enough to brown the bacon, then placed them in foil packets to keep in the juices. I have to say the meat was a little dry, but very tender. It could use a bit more seasoning. Just a bit bland. Good eats though!
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Cooking Level: Intermediate

Living In: Cypress, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Jan. 1, 2008
Absolutely delicious!!! Very nice flavor combinations. Everyone thought they were beef.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Dec. 4, 2007
Oh my! These are delicious! So glad to have found this recipe! Makes a great dish for parties or a family dinner. Very easy, too. I would think other types of meat would go well with this recipe. Many thanks!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Dec. 4, 2007
We loved this recipe. I served them at a party and all the people who hate venison loved them. I did add a small slice of pepperjack cheese between the venison and jalapeno, which I liked. It was also 3 degrees the night of our party, so I cooked them in the oven (400 degrees for about 20 min) and they were very good. I would think they'd be even better grilled, as the recipe suggests. I would recommend this recipe to anyone who has game in their freezer to use up!
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Cooking Level: Intermediate

Living In: Great Falls, Montana, USA

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