Venison Wraps Recipe -
Venison Wraps Recipe

Venison Wraps

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"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."

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Original recipe makes 12 wraps Change Servings
  • PREP

    15 mins
  • COOK

    20 mins

    1 hr 35 mins


  1. Cut the venison tenderloin into 12 strips lengthwise. Toss with Italian dressing, and allow to marinate for 1 hour in the refrigerator.
  2. Preheat a grill for medium heat.
  3. 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.
  4. Grill for 10 minutes, then turn over, and continue cooking until the bacon is crisp.
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Reviews More Reviews

Most Helpful Positive Review
Apr 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.

Most Helpful Critical Review
May 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

Jul 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! 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!

Jan 17, 2008

delicious, i baked them however, and they were great. the taste is a welcome change.

May 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.

Jul 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!

Jul 18, 2011

I'm not a huge venison fan but I loved this! Hubby agrees and we will make this again :)

Feb 10, 2011

LESAXTON-Thanks for a great recipe! In the days leading up to Super Bowl, I was debating on what dish to make for the family. Well, my problem was solved when my neighbor and hunting partner emailed me this recipe. I changed the recipe by using Dale's Meat Marinade, as an injection and soaking marinade for the venison. I rolled the wraps up after letting the meat marinade for about 4 hours, and put them on the grill. Also, instead of using skewers, I put the rolls onto a wire press basket that is usually used to grill vegetables and it worked great. All I can say is....WOW! It was a hit with the entire family. This will be a regular for any occasion and when family/friends visit. If someone doesn't like hot and spicy food, just use less of the pickled jalapeno, leave them out, or try a sweeter pepper (banana pepper). Give this recipe a try, you won't regret it. Make sure to watch your grill, the bacon grease will flame up.


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  • Calories
  • 306 kcal
  • 15%
  • Carbohydrates
  • 2.1 g
  • < 1%
  • Cholesterol
  • 89 mg
  • 30%
  • Fat
  • 22.3 g
  • 34%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 23.1 g
  • 46%
  • Sodium
  • 1210 mg
  • 48%

* Percent Daily Values are based on a 2,000 calorie diet.

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