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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Stacey

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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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APIZZITOLA

Cooking Level: Intermediate

Living In: Cypress, Texas, USA

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Reviewed: Jan. 1, 2008

Absolutely delicious!!! Very nice flavor combinations. Everyone thought they were beef.

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MICHELLEGWARD

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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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LadyTater

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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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Kristalyn

Cooking Level: Intermediate

Living In: Great Falls, Montana, USA

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Reviewed: Dec. 3, 2007

Fantastic! If you don't have venison. try flank steak. Use a good hunk of jalapeno. It will not be too hot. If you use pepper jack cheese, melt over at end.

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Essayons75

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Reviewed: Oct. 31, 2007

These were EXCELLENT, I used elk round steak and thery were absolutely delicious. Wonderful recipe.

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CSG

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Reviewed: Sep. 9, 2007

Can't really say anything that hasn't been said. Easy enough, tastes great. Looking like a New Years hors d'oeuvres this year.

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Jon

Cooking Level: Expert

Living In: Flora, Illinois, USA

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Reviewed: May 22, 2007

I made these and they were great! I even had "a few" leftover and they were just as good the next day. I did half according to the recipe and then the remaining I added Pepper Jack cheese to and left off the Jalepeno pepper. Everyone loved it and wanted the recipe... even people that do not like wild game. They couldn't tell the difference and said they would make it anyways because they were so good.

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BUGGIE524

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Reviewed: Apr. 22, 2007

Yup, have to agree with the other reviews ~ wonderful recipe, I used Moose and it was a huge success! Will make it again!

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Tamara

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Reviewed: Apr. 7, 2007

This is a great app. or main dish, We have been making these for years but we put a slice cream cheese in the middle with the jalepeno before wrappping and throwing on the BBQ. Delicious! Oh and be the way I am not a big fan of Deer meat but I could eat this everyday.

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S Craig

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Reviewed: Feb. 5, 2007

These were the hit of the superbowl party. Only one problem I did not make enough. Oops! Even my hunter fiancee who does not eat venison ate them every time he went into the kitchen. I did heat some grape jelly to dip in. Was very good. Will be making these often.

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bj

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Reviewed: Jan. 9, 2007

I really enjoyed the process of making this dish. While you are preparing the meal you should put in a good CD ( I chose “The Gipsy Kings”) and have a beer or a glass of wine. I have a wife who does not like "gamey" tasting deer meat and I promised that I would find a way that she would eat the meat. This was it, without a doubt! The meat was tender and tasty. I modified the recipe a little because I added a slice of onion in the preparation and instead of tooth picks I just put the poppers on a kabob skewer. My wife doesn’t like Bacon much either (too much fat) so instead of wrapping her pieces in Bacon I just laid it on top of her skewer while I grilled them, then removed the bacon before serving. I complimented the poppers with a side dish comprised of heated Caned Corn, Black Beans, red onions and Avocado – as well as a baked potato. Everything was perfect along with a beer for me and a glass of Shiraz for my wife. Hope you enjoy!

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texas wild hair

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Reviewed: Dec. 27, 2006

Clearly for the "don't like the taste of deer" crowd. I would suggest any more subtle marinade than italian dressing. The venison and jalapenos work, the bacon and italian dressing smother the deer steak. If you don't like the taste of venison, eat beef or pork! A great waste of good venison.

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cooknman

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Reviewed: Nov. 27, 2006

I was looking for a new way to cook venison as an appetizer, this was a winner! Have made it for 2 different gatherings and both times they were gobbled up in a matter of minutes. I also used with elk and made some with bell peppers for those who were worried about the heat of the jalepenos. Both were delicious - thank you so much for the great recipe, I'll make these again and again!

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WILMAJEAN

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Reviewed: Nov. 21, 2006

Wow! I served these at a party, and everyone ate them(not knowing what they were) when I told them they were astounded and all wanted the recipe. Thanks.

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Rhonda Brock Fuller

Cooking Level: Expert

Living In: Empire, Alabama, USA

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Reviewed: Sep. 22, 2006

Excelent--I've made them many times!

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NCOLVER

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Reviewed: Sep. 18, 2006

Oh my gosh! Absolutely wonderful! I used venison round steak. I cut it in chunks, taking off all of that "white stuff". I used Wish-Bone Robusto Italian dressing with a couple squirts of A1 Chicago Steakhouse liquid marinade, as I did not have "steak seasoning" on hand. I used thick sliced bacon, and de-seeded the peppers, then sliced them into thin slices to reduce the "heat". I used a Weber charcoal grill...make sure you lower the heat. You do not want the bacon to burn. Also, one more tip: If you forget to soak your toothpicks, just put them in a cup of water and micowave for a few minutes! Everyone loved them! Thanks for the recipe!

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