Bacon-Wrapped Venison Rolls Recipe

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

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



Ingredients:

  • 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

Directions:

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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