The BEST Venison Backstrap Bacon Bites!

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

bacon

🥗Healthier: turkey bacon

💰Cheaper: pork belly

Turkey bacon is lower in fat and calories

cheddar cheese

🥗Healthier: reduced-fat cheddar

💰Cheaper: processed cheese

Reduced-fat cheddar maintains flavor with fewer calories

Slice the venison backstrap into 3/4 inch thick slices and cut into 1 inch cubes.

Cut each slice of bacon in half.

Heat peanut oil to 350°F.

Prepare the dry breading mix by combining flour, tempura, creole seasoning, garlic powder, and paprika.

Crack and mix the eggs in a bowl.

Dip the venison cubes into the egg mix, then roll in the flour mix.

Wrap each meat cube in half a slice of bacon and secure with a skewer.

Place the skewered meat in the hot oil and turn after 1 minute. Remove skewers if desired.

Cook for an additional 2 minutes or until the internal temperature reaches 165°F.

Remove from oil and set on paper towel to drain.

Repeat until all are cooked.

To make the horseradish cream dip, mix sour cream, mayo, horseradish, salt, pepper, apple cider vinegar, and garlic powder.

Stir and top with diced green onions before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens