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    You are in: Home / Recipes / Grilled Venison Bites (Deer Balls) (Cajun) Recipe
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    Grilled Venison Bites (Deer Balls) (Cajun)

    Grilled Venison Bites (Deer Balls) (Cajun). Photo by gammy in tx

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    20 mins

    15 mins

    Pokey in San Antonio, TX's Note:

    When you serve these up, the joke is; you have to kill a lot of deer to get this many ;o). Of course, they aren't really deer family jewels--they are actually bite size pieces of deer back strap or tenderloin. I got this recipe from a Cajun gentleman I hunt with in Haughton LA named Claude. I "guarunteeee", even people who say they don't like venison will eat a plate full of these. I prefer to use Tony Cachere's Cajun seasoning, thin cut bacon, zesty Italian dressing, and cook them over mesquite, but any wood or charcoal will do. Enjoy!

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    Serves: 6-8



    Units: US | Metric

    • 1 lb venison
    • 1 lb bacon
    • 16 ounces Italian dressing
    • 1 -2 tablespoon Tony Chachere's Seasoning


    1. 1
      Cut venison into bite size bits.
    2. 2
      Cut bacon into 3-4 inch pieces. You may even want to cut the bacon strips in half, length-wise first, depending on the width of the bacon.
    3. 3
      Wrap each chunk of meat with a piece of bacon, using a tooth pick to hold in place.
    4. 4
      Place wrapped venison in a plastic bag and cover with dressing. Marinate over night.
    5. 5
      Place marinated deer balls on plate and sprinkle with seasoning.
    6. 6
      Grill until bacon is crisp, turning often. I found the easiest way is to use a fish basket, that way you can turn them all over at once. Another way is to use a skewer. No mater what method you use, watch for flare ups, since the oil in the Italian dressing will cause quite a blaze if you don't keep an eye on it. I walked away one time to get a beer and when I came back my balls were burnt to a crisp.

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    Ratings & Reviews:

    • on April 03, 2008


      Since my husband and I love to use Tony's on our meats (and everything else) and we also marinate a lot with the italian dressing, I knew we were likely to like this. It turned out great. I made these the night before Easter on my menu #15692 menu (as kabobs). They were very colorful but best of all EVERYONE loved them. We will make these again and again.

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    • on January 22, 2011


      I've never cooked Venison before so I did the best I could. I used a regular pan and I over-cooked the Venison by accident because the bacon wasn't even close to done. Still a wonderful flavor though. Next time, I think I will fry up the bacon first, throw the seasoned meat in the bacon grease, and THEN wrap up the meat after everything is cooked. Fool proof :)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • 55

      I thought these were delish. I was really afraid to cook deer meat because I had never done it before but these balls were the best i ever put in my mouth.

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    Read All Reviews (11)


    Nutritional Facts for Grilled Venison Bites (Deer Balls) (Cajun)

    Serving Size: 1 (156 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 656.1
    Calories from Fat 516
    Total Fat 57.3 g
    Saturated Fat 15.4 g
    Cholesterol 114.9 mg
    Sodium 1430.5 mg
    Total Carbohydrate 8.3 g
    Dietary Fiber 0.0 g
    Sugars 6.2 g
    Protein 26.1 g

    The following items or measurements are not included:

    Tony Chachere's Seasoning

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