• 1 pound venison steaks, cubed
  • ½ teaspoon Greek seasoning, or to taste
  • ¼ teaspoon steak seasoning, or to taste
  • 1 (16 ounce) bottle Italian salad dressing
  • ½ cup jalapeno pepper slices
  • 10 slices bacon, cut in half
  • toothpicks, soaked in water
  • Directions

  • Step 1

    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.


  • Step 2

    Preheat the grill for 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.

  • Step 3

    Grill the deer poppers for 15 to 20 minutes, turning occasionally to brown the bacon. Serve and enjoy!

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