INGREDIENTS (Nutrition)

• 1 pound venison steaks, cubed
• 1/2 teaspoon Greek seasoning, or to taste
• 1/4 teaspoon steak seasoning, or to taste
• 1 (16 ounce) bottle Italian salad dressing
• 1/2 cup jalapeno pepper slices
• 10 slices bacon, cut in half
• toothpicks, soaked in water

DIRECTIONS

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