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Bacon-Wrapped Venison Rolls Recipe

by Game & Fish Online Staff   |  September 1st, 2017 0

Venison steak wrapped in bacon and stuffed with cream cheese and green pepper. (Photo courtesy of Jana Waller)


By: Jana Waller

Jana Waller, host of Skull Bound TV on the Sportsman Channel lays out her famous bacon-wrapped venison roll recipe.

Serves: 4-6
Prep time: 20 minutes
Cook time: 10 minutes
Total time: 30 minutes


  • 1 package of bacon
  • 1 pound venison or 4 steaks/backstraps
  • 8 ounces cream cheese
  • 1 jalapeño or green pepper
  • 1 cup balsamic dressing
  • 1 cup Worcestershire sauce
  • Toothpicks


1. Thaw venison steaks or backstraps (if needed), cut into thin strips approx. 3-4 inches long, soak in a mixture of 50% balsamic dressing and 50% Worcestershire sauce until coated. Let meat soak for 1 hour minimum.

2. Cut up jalapeño or green pepper into small nickel-sized pieces.

3. Cut bacon into 1/2 strips. Place each bacon strip onto a cutting board. Place venison strip on bacon, add a dollop of cream cheese and a small piece of pepper. Roll tightly into a ball and place a toothpick through the middle to hold together. The secret is to pierce the jalapeño or pepper with the toothpick to help hold the roll together.

4. Cook rolls on low-medium heat grill for approximately 15 minutes, turning every few minutes to cook meat thoroughly.

5. Make sure to remove toothpicks before consuming and ENJOY!

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