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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

    1/4 Photos of Grilled Venison Bites (Deer Balls) (Cajun)

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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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    Ingredients:

    Serves: 6-8

    Yield:

    balls

    Units: US | Metric

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

    Directions:

    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.

    Browse Our Top Deer Recipes

    Ratings & Reviews:

    • on April 03, 2008

      55

      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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 22, 2011

      55

      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.

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

    Read All Reviews (11)

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    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
    78%
    Total Fat 57.3 g
    88%
    Saturated Fat 15.4 g
    77%
    Cholesterol 114.9 mg
    38%
    Sodium 1430.5 mg
    59%
    Total Carbohydrate 8.3 g
    2%
    Dietary Fiber 0.0 g
    0%
    Sugars 6.2 g
    25%
    Protein 26.1 g
    52%

    The following items or measurements are not included:

    Tony Chachere's Seasoning

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