Deer Bombs
A favorite and versatile way to use the best of your venison
1 h
1 h
6 ×
2 lbs. Venison Backstrap (1/4-inch) sliced
2 Tbsp. Meat tenderizer
Salt and Black Pepper, to taste
Red Pepper, to taste
Granulated Garlic, to taste
Onion Powder, to taste
2 Cups Mesquite Marinade
½ Cup Vegetable Oil
½ Cup Water
½ Tbsp. Sugar
1 Tbsp. Mustard
1 Tbsp. Worcestershire Sauce
1 Tsp. Liquid Smoke
20 Slices Bacon
20 Strips Pepper Jack Cheese
20 Slices Jalopeno Peppers
I believe that this is the recipe used most often in Louisiana when it comes to cooking venison. I’ve seen numerous variations of this recipe, including the incorporation of pepper jelly for a touch of sweetness.
Method:
- Place venison into a large mixing bowl then add meat tenderizer. Toss to coat then cover and refrigerate overnight.
- When meat is tender, remove from bowl and pat dry with paper towels. Season meat with salt, peppers, granulated garlic and onion powder and set aside.
- In a large plastic zipper bag, combine mesquite marinade, vegetable oil, water, sugar, mustard, Worcestershire sauce and liquid smoke and shake to mix.
- Place meat in marinade, turning to coat each piece well. Refrigerate overnight or up to 4 days.
- When ready to cook, prepare charcoal grill according to manufacturer’s directions.
- Remove venison from marinade, shaking off excess liquid and set aside.
- Place bacon slices on a flat surface, a few inches apart. Lay a piece of venison on each slice of bacon. Place a piece of cheese and jalapeño on each piece of meat and fold meat over to completely enclose cheese and jalapeño. Wrap bacon around meat and secure with a toothpick.
- Grill venison bombs for approximately 20 minutes or until bacon is cooked and crisp on all sides, and cheese is melted. Serve as an appetizer or hors d’oeuvre.
Recipe from Chef John Folse’s After the Hunt: Louisiana’s Authoritative Collection of Wild Game & Game Fish Cookery
