Grilled Venison Bites (Deer Balls) (Cajun)

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“When you serve these up, the joke is; you have to kill a lot of deer to get this many ;o). Of course, they aren't really deer family jewels--they are actually bite size pieces of deer back strap or tenderloin. I got this recipe from a Cajun gentleman I hunt with in Haughton LA named Claude. I "guarunteeee", even people who say they don't like venison will eat a plate full of these. I prefer to use Tony Cachere's Cajun seasoning, thin cut bacon, zesty Italian dressing, and cook them over mesquite, but any wood or charcoal will do. Enjoy!”
20 balls

Ingredients Nutrition

  • 1 lb venison
  • 1 lb bacon
  • 16 ounces Italian dressing
  • 1 -2 tablespoon Tony Chachere's Seasoning


  1. Cut venison into bite size bits.
  2. 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.
  3. Wrap each chunk of meat with a piece of bacon, using a tooth pick to hold in place.
  4. Place wrapped venison in a plastic bag and cover with dressing. Marinate over night.
  5. Place marinated deer balls on plate and sprinkle with seasoning.
  6. 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.

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