Deer Poppers

Deer Poppers

103
DJ8BUD 2

"I recently took these to a Halloween party and they did not make it to the barn where the party was at! I bet 15 people asked me for the recipe. If you don't like the gamey taste of deer meat this recipe is for you!! These make great appetizers. Even people who don't like deer meat liked these!"
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Ingredients

30 m servings 308 cals
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Original recipe yields 10 servings

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Nutrition

  • Calories:
  • 308 kcal
  • 15%
  • Fat:
  • 26.3 g
  • 40%
  • Carbs:
  • 5.1g
  • 2%
  • Protein:
  • 12.7 g
  • 25%
  • Cholesterol:
  • 53 mg
  • 18%
  • Sodium:
  • 1029 mg
  • 41%

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. Season the venison meat with Greek seasoning and steak seasoning. Place in a bowl, and pour in enough Italian dressing to cover. Refrigerate for at least 2 hours to marinate, but preferably overnight.
  2. Preheat the grill for medium heat. Drain the marinade from the meat, and discard the marinade. Place a slice of jalapeno on top of a piece of meat, then wrap with a slice of bacon. Secure with a soaked toothpick. Repeat with remaining meat.
  3. Grill the deer poppers for 15 to 20 minutes, turning occasionally to brown the bacon. Serve and enjoy!

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

103
  1. 129 Ratings

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Most helpful positive review

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 w...

Most helpful critical review

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...

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 w...

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...

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...

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 ...

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 wi...

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 an...

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 hea...

My brother is the hunter and gives me back-strap every year. I usually make a stew or just cut it up and stir fry it on the stove top for wraps. i Wanted to grill it and found this recipe and si...

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...