Ingredients
Instructions
- Cut venison into bite size bits.
- Cut bacon into 3-4 inch pieces. You may even want to cut the bacon strips in half, length-wise first, depending on the width of the bacon.
- Wrap each chunk of meat with a piece of bacon, using a tooth pick to hold in place.
- Place wrapped venison in a plastic bag and cover with dressing. Marinate over night.
- Place marinated deer balls on plate and sprinkle with seasoning.
- Grill until bacon is crisp, turning often. I found the easiest way is to use a fish basket, that way you can turn them all over at once. Another way is to use a skewer. No mater what method you use, watch for flare ups, since the oil in the Italian dressing will cause quite a blaze if you don't keep an eye on it. I walked away one time to get a beer and when I came back my balls were burnt to a crisp.