Ingredients
- pound venison steaks, cubed
- /2 teaspoon Greek seasoning
- /4 teaspoon steak seasoning
- (16 ounce) bottle Italian salad dressing
- /2 cup jalapeno pepper slices
- slices bacon, cut in half
Instructions
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Step 1
I start by cutting venison into bite-sized cubes, then season with Greek and steak seasonings. Place meat in a bowl and pour Italian dressing over until covered. Cover and refrigerate for at least 2 hours, though overnight is best. When ready, preheat grill to medium heat. Drain marinade and discard. For each popper, lay a jalapeño slice on a piece of venison, wrap with half a bacon slice, and secure with a soaked toothpick. Repeat with all pieces. Grill for 15 to 20 minutes, turning occasionally, until bacon is crispy. Serve hot.
Chef's Tip
I always soak toothpicks in water for 30 minutes to prevent burning. Wrapping the bacon tightly ensures the jalapeño stays put and everything cooks evenly.
Storage Tips
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer at 350°F until warmed through to maintain crispiness.
Variation Tips
Swap venison for beef sirloin if unavailable. For a creamy twist, add a small piece of cream cheese on top of the jalapeño before wrapping with bacon.