Sunrise Venison Poppers

2 lbs.  Venison Steak (can be any cut from loin to strip)
½ bottle Italian Salad Dressing
1 bar  Monterey Jack Cheese
1 lb.  Bacon
Jalapeno Pepper Slices (jarred)
Toothpicks (soaked in water to prevent burning)

Prepare the meat by cutting into strips, approximately 3 – 4” long, 1” wide, ½” thick.  Place meat between plastic and pound thin (¼” thick).  Marinate the prepared venison in Italian Salad Dressing for a minimum of 1 hour (preferably over night) in a resealable plastic bag.

Cut the bacon in half horizontally and pre-cook to half doneness (helps reduce flare ups on the grill).

Lay prepared venison on a cutting board; place a slice of cheese and Jalapeno slice at one end and roll tightly.  Wrap pre-cooked bacon around bundle and secure with a toothpick.
Grill over a pre-heated barbecue.

‘More Please!’ Venison Marinade

½ cup Olive Oil
½ cup Vegetable Oil
2 TBSP Soy Sauce
1 TBSP Lawry’s Season Salt
1 TBSP Paprika
1 tsp Meat Tenderizer
6 cloves Garlic (chopped fine, or through a press)
1 whole Lemon, juice
2 lbs. Venison

Mix all of the above ingredients together. Place Venison in a large resealable plastic bag or glass dish. To help a marinade penetrate as quickly and deeply as possible (especially in thick cuts), prick the surface of the meat with a fork or make shallow scores with a knife. Add marinade; turn to coat well.

Flip the bag or stir the meat halfway through the soaking time to ensure that all of the meat gets equal exposure to the marinade.

Refrigerate 1 hour or longer for extra flavor (preferably overnight). Remove meat from marinade. Discard any remaining marinade.

Grill, broil or bake Venison until desired doneness.

Scroll to Top