Scott's Deer Bullets

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Deer Bullets


2 lbs. of venison backstrap cut in 1/4 inch steaks
1 bottle of Zesty Italian dressing
1/2 a cup of Worcestershire sauce
TexJoy steak seasoning w/ Worcestershire (for seasoning)
6 fresh jalapeno peppers seeded and cut into 1/8 strips
1 16oz block of monterey jack or jalapeno jack cheese
1 large package of black pepper bacon
box of tooth picks

1. Marinate backstrap overnight in Italian dressing and Worcestershire sauce (discard marinade)
2. Sprinkle TexJoy Steak Seasoning w/ Worcestershire over steak on both sides
3. Cut bacon strips in 1/2 and place marinated steak in middle of strip
4. Add jalapeno strip and 1/4 strip of cheese to middle of steak
5. Roll steak with bacon and secure with 2 tooth picks
6. Put on grill or barbeque pit with medium high heat
7. Periodically baste with fresh marinade or your favorite barbeque sauce
8. When bacon is crisp on outside it is done! Happy Eating!

Scott Phillips

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