Grilled Venison
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INGREDIENTS 2 pounds tender venison steak or tenderloins, cut thin into 1 to 3-inch strips
2 large Vidalia or Texas sweet onions, sliced
1 jalapeno pepper, cored, de-seeded, and sliced thin
2 green bell peppers, cored, de-seeded and slice thick
3 strips hickory smoked bacon
1 limeFry bacon on a griddle over an hot open fire or large cast-iron skillet. Remove bacon, chop, and set aside. Sear the venison, in the bacon grease, and remove.
Move the griddle or skillet so that it cooks slower. Add the onions and peppers to the griddle. Cook until just limp, stirring often, then add the venison, and chopped, cooked bacon.
Grill, turning often, until venison is just pink inside. Halve the lime, and squeeze the juice over everything, just before removing from heat.
NOTE - I have prepared this indoors in my gram's big cast iron skillet with good results.