Recipe by Pokey in San Antonio, TX
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!
Top Review by gammy in tx
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.
- 1 lb venison
- 1 lb bacon
- 16 ounces Italian dressing
- 1 -2 tablespoon Tony Chachere's Seasoning
Directions See How It's Made
- Cut venison into bite size bits.
- 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.
- Wrap each chunk of meat with a piece of bacon, using a tooth pick to hold in place.
- Place wrapped venison in a plastic bag and cover with dressing. Marinate over night.
- Place marinated deer balls on plate and sprinkle with seasoning.
- 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.