Venison Wraps

Venison Wraps

32
LESAXTON 0

"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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Ingredients

1 h 35 m servings 306 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 306 kcal
  • 15%
  • Fat:
  • 22.3 g
  • 34%
  • Carbs:
  • 2.1g
  • < 1%
  • Protein:
  • 23.1 g
  • 46%
  • Cholesterol:
  • 89 mg
  • 30%
  • Sodium:
  • 1210 mg
  • 48%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

32
  1. 39 Ratings

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Most helpful positive review

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 i...

Most helpful critical review

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 everythin...

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 i...

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 ...

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

These were great. I added two slices of pepper but I like spicy food. We even had some surprise guest who really like these.

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!

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

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 em...

OMG wonderful!!!! We are big venison eaters, and this was GREAT! The ONLY thing I did differently was added a little apple cider to the marinade. Will make this again and again, thank you.

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.