Judy'S Venison
Juicy venison wrapped in bacon with onions and peppers, marinated in Italian dressing, creating a savory, tender dish perfect for outdoor grilling or oven roasting.
Ingredients
Instructions
- Place the deer meat on a piece of aluminum foil.
- Cover the top of the meat with bacon slices.
- Slice the onion into rings and place on top of the bacon.
- Clean the green bell peppers and cut into slices or rings, then place on top of the onion rings.
- Pour Italian dressing over the assembled ingredients.
- Seal the aluminum foil tightly.
- Cook at 350°F (175°C) until the meat is tender, either by baking or grilling slowly.
Tips & Substitutions
For a richer flavor, consider marinating the deer meat in the Italian dressing for a few hours before assembly. If you don't have Italian dressing, a mixture of olive oil, vinegar, and Italian herbs can serve as a substitute. You can also experiment by adding other vegetables like mushrooms or zucchini for added texture and taste. For a twist, try adding a sprinkle of cheese on top before sealing.
Serving Suggestions
Serve the venison with a side of roasted potatoes or a fresh salad to balance the richness of the dish. It pairs beautifully with Crunchy Bacon Waldorf Coleslaw for a refreshing crunch. For a heartier meal, consider serving it alongside Spaghetti In Pasta Broccoli, which adds a nice contrast to the flavors.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place the venison in a covered dish in the oven at 325°F (160°C) for about 15-20 minutes or until warmed through. Alternatively, you can reheat it gently on the stovetop with a splash of broth to maintain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Judy'S Venison contains roughly 14 calories, with 1g protein, 1g carbohydrates, and 1g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of meat instead of deer?
Yes, you can substitute venison with other meats like beef or pork, but cooking times may vary. Make sure to adjust based on the type of meat used, as pork recipes might require different temperatures and durations to achieve tenderness.
What if I don't have aluminum foil?
If you don't have aluminum foil, you can use a baking dish covered with a lid or another piece of baking dish to trap steam. This method will still keep the meat moist while cooking, though the cooking time may need slight adjustment.
Can this recipe be made ahead of time?
Absolutely! You can prepare the dish a day in advance, assemble it in the foil, and store it in the refrigerator. Just be sure to let it come to room temperature before cooking, which will help it cook evenly.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).