If you are like me you like fresh venison any way it is prepared. Even so, there are still those who want or need to hide the “wild” taste. Over the years many methods have been tried to accomplish this feat from soaking the meat in milk to using a strong flavored marinade. The method I have found requires no soaking or marinating and will bring compliments to the chef from even the most discriminating taste buds.
This preparation method is performed outdoors on the grill. I prefer a good charcoal grill but a gas grill will prepare this dish just as effectively. If you are using a charcoal grill it will be necessary to get the charcoal lit while you are preparing the meat.
The amount of ingredients will of course depend on how many people you will be feeding. If you are having a meal for four adults this is what you will need. Twelve to sixteen fresh whole jalapeño peppers, twelve to sixteen strips of lean bacon, a half pound of cubed mild cheddar cheese, and about three pounds of fresh venison steaks. You will also need 3 or 4 metal kabob skewers (bamboo can be used but you have to soak them in water for about 12 hours to prevent them catching fire).
After rinsing your peppers, slice each one open just enough to be able to insert a couple cheese cubes. Many people do not like peppers that are reasonably hot so if some or all of your guests like their peppers mild it will be necessary to remove the seeds from the jalapeños. After you have stuffed all of the peppers with cheese, set them aside to prepare the meat.
Most people who have fresh venison in their freezer have it because they have hunted and harvested a deer during the hunting season. Most of these people have someone else butcher their game and many of the butchers will tenderize the steaks at no extra charge. If you have already had your steaks tenderized and they are not real thick (more than a half inch) then there will be no need to tenderize the meat. If not then get out the meat hammer.
After the tenderizing process is completed it is time to put the whole thing together. Taking one pepper, wrap it with a piece of tenderized venison. Then take one piece of bacon and wrap the pepper and steak with it. Now impale it on the kabob skewer. Repeat this process on all of the remaining peppers making sure to leave a couple inches between peppers on the skewer and a maximum of four peppers per skewer.
Now that your preparation is completed, it is time to cook! Place the pepper laden skewers on the grill a few inches apart and let them cook for several minutes. After a few minutes, turn each skewer 180 degrees which will present the uncooked side of the meat and peppers to the fire. You will need to turn the skewers a few times to insure complete cooking of the meat.
Now that your venison is prepared and cooked it is time to sit down with friends or family and your preference of veggies to a delicious grilled delight.
