Super Bowl 2012. Maybe you watched the game or maybe you didn’t, but in my world it is always a special day that calls for some fantastic food ready to relish at Kickoff!

This year I decided to cook up some of the meat harvested over the last few hunts. I always reminisce when I pull the meat out of the freezer to prepare. If you don’t have memories with your successful hunts, then you are just not looking hard enough, because they are there. On Sunday, I decided to remember the quail and pheasant from my unforgettable winged hunt with “Heartland Huntress” Angie Tesh-Kill, Brenda K Dugan and Kathryn Burnett on Hidden Lakes Hunting resort in Yantis, Texas. I also thought about a little of the coveted backstrap from my buck from a leased property in Winchell, TX. This would be my first time cooking quail or pheasant, but I have prepared many slabs of venison backstrap and tenderloin over the years, and most of the time it ends up as a delectable dish which I have fine tuned and fondly refer to as “Venison Appe-Teasers”.

I love to cook, which is inspired by my “food fetish”, and if you choose to try one of my finely tuned recipes, take note of the necessary notes I make in each one. I want you to enjoy them as much as I do, and I have some helpful hints to avoid ruining your creation, and prompting you to let me know just how wonderful it was…. and possibly sharing some options that you discovered in the process!

A lot of cooks think of preparing food as more of an art, usually taking each recipe and eventually making it their own. This is a recipe I was given a long time ago, and each time I prepare it, it becomes a masterpiece for my mouth!

Recipe ingredients:

  • 1 lb backstrap or tenderloin (can substitute some tender cut of meat)
  • Cajun seasoning (choose one less salty)
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • Thin-sliced bacon
  • Candied jalapenos/Cowboy Candy – 1-2 slices per chunk of venison (you can substitute pickled jalapenos, but the sweet jalapenos rock!)


  • 1 cup zesty Italian dressing
  • ½ cup Worcestershire
  • ½ cup soy sauce
  • 1 teaspoon sugar

Cooking instructions:

Trim all fat and membrane from the meat, and cut into 1 ½ inch squares.

Prepare marinade and stir very well, let sit for about 5 minutes, and stir again very well. Letting the seasonings dissolve. Combine with venison in the smallest container possible that has a very tight-fitting lid that allows you to shake and turn while marinating (one that will not leak). Let soak for at least 1 hour or longer, the mo’ the better! I like to leave them in the fridge overnight.

Now comes the important part…pour off ALL the marinade!

Season to taste with Cajun seasoning, onion powder and garlic powder. Fight the urge to add salt, the soy and Worcestershire add lots of salt flavor! Massage the seasoning into the meat for at least 1 minute. Place 1-2 slices of sliced jalapenos on each chunk, wrap in bacon and secure with a toothpick. NOTE: You can usually cut the bacon in halves or thirds and stretch it across a chunk depending on the size of the pieces. I have also skewered these instead of using a toothpick, but it is tricky because the bacon needs to be secured around the venison to baste while cooking and keep the meat from drying out!

Grill over MEDIUM heat turning every 5-7 minutes for 20-25 minutes.

NOTE: It is very easy to over-cook so be very careful, as they are small chunks!

BIG NOTE: Wait to cook until it is time to serve as they tend to dry out!

Enjoy! Like! Share! Comment!

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