Deer Poppers
Ingredients
- 455 g venison steaks, cubed
- 2 g Greek seasoning, or to taste
- 1 g steak seasoning, or to taste
- 448 g Italian salad dressing
- 45 g jalapeno pepper slices
- 10 slices bacon, cut in half
- toothpicks, soaked in water
- Season the venison meat with Greek seasoning and steak seasoning. Place in a bowl, and pour in enough Italian dressing to cover. Refrigerate for at least 2 hours to marinate, but preferably overnight.
- Braai on a medium heat. Drain the marinade from the meat, and discard the marinade.
- Place a slice of jalapeno on top of a piece of meat, then wrap with a slice of bacon.
- Secure with a soaked toothpick. Repeat with remaining meat.
- Grill the deer poppers for 15 to 20 minutes, turning occasionally to brown the bacon. Serve and enjoy!