The Gut Bucket

Deer Balls! Wrapped in Bacon


Ingredients:

• deer meat - deer steak cut into small pieces and pounded to tenderize (about 2 in. x 2 in. can be larger or smaller. )
• cream cheese
• jalapeno peppers diced or sliced( fresh or out of a jar)
• toothpicks(wooden)
• bacon- thin sliced bacon
• Italian dressing

First, you must tenderize your deer meat. It can be done several different ways. I use a meat pounder and tenderize it to oblivion on both sides.
Once tenderized place the pieces into Italian dressing to marinate, usually an hour or two.

Take a piece at a time and place cream cheese and jalapeno peppers in the center of the meat.

As you can see from the picture you only need a small amount of cream cheese.

Once this is done roll the meat onto itself creating a roll or ball.

Take a slice of bacon and wrap around the meat and secure with a toothpick.

You may be able to slice the bacon in half and only use a half piece depending on the quality of the bacon. I usually use the cheaper bacon for this because it has more fat and can stretch easier.

As you can see it is not rocket science and does not need to be extremely neat.

Once you have all of your deer balls wrapped place on the grill. Cook until the bacon is done. You want the bacon to be crispy when done.

Take off the grill and let rest.

ENJOY!!

 I was going to take a picture of it when it was time to eat, well, 3 boys and 1 husband later they were gone before I could get there.

Game On! @ Great Vension Cooking