Grilled Venison Bites (Deer Balls) (Cajun)

READY IN: 35mins
YIELD: 20 balls


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


  • 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.