On Thursdays, I usually start asking Matt what he wants to do about suppers during the weekend. I like to have a plan in place so I know whether we’re going out, or what I need to buy at the grocery store on Friday afternoon to get me through the weekend. Unlike his usual answer of “whatever you want to do is fine,” he said he would like to make some venison bites on Saturday night. Naturally, I was completely on board with this because not only do we have a freezer full of venison that we need to use, but this meant he was in charge of supper. Win!
Y’all, these are amazing. There are a few things we’d do a little differently next time, which I’ve changed in the recipe below. We used thick cut bacon, which was too much… and Matt subscribes to the same theory I do, that you can never have enough cheese. It’s true that you cannot have too much cheese, but if you put as much cream cheese in these as he did, you are warned that these suckers are RICH. If you’re not a venison fan, you could do this with duck or even with chicken or pork. They’d make great little appetizers!
Venison Tenderloin Bites
adapted from many-a Hunt Club member
1/2 olive oil
2 tbsp worchestshire sauce
1 tbsp honey
ground red pepper
coarse ground black pepper
small onion, chopped
2-3 garlic cloves, smashed
To assemble bites:
Bacon (regular), pieces cut in half
8 oz. cream cheese, cut into small cubes (we used 1/3 fat and it was fine)
Jarred pickled jalapenos
skewers, soaked a couple hours
ETA: Soak tenderloin in milk 4-6 hours, changing the milk as needed. You’ll see why.
Make marinade and add tenderloin. Marinate overnight.
Cut tenderloin into small pieces. Stack a piece of cream cheese and a jalapeno on top, wrap with bacon. Thread onto skewer, leaving an inch between each piece. Make as many as you like/as many as you have ingredients for. Just make sure you’re not wasting any of the tenderloin!
Place on grill, turning and cooking until bacon is done, about 15 minutes. Serve.
He’s making me a venison fan, one delicious bite at a time,