Venison bacon and cream cheese rolls

    1 hour 35 min

    These meat rolls have a wonderful combination of flavours and textures. Sliced venison is rolled with bacon, jalapeno, cream cheese and then grilled to perfection.

    40 people made this

    Serves: 4 

    • 225g venison fillet
    • 3 tablespoons zesty Italian dressing
    • 12 rashers streaky bacon
    • 4 tablespoons cream cheese
    • 12 slices pickled jalapeno peppers
    • seasoning salt to taste

    Prep:15min  ›  Cook:20min  ›  Extra time:1hr marinating  ›  Ready in:1hr35min 

    1. Cut the venison fillet into 12 strips lengthways. Toss with Italian dressing and allow to marinate for 1 hour in the refrigerator.
    2. Preheat a barbecue for medium heat.
    3. To assemble the venison rolls, lay a strip of venison on top of a rasher of bacon. Place a teaspoon of cream cheese at one end and top with a slice of jalapeno. Roll up and secure with a cocktail stick. Repeat with remaining ingredients. Season the wraps with desired amount of seasoning salt.
    4. Grill for 10 minutes, then turn over and continue cooking until the bacon is crisp.

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    Reviews in English (41)


    This is one of our family favorites! I've done these as bite sized appetizers baked in the oven and as "stuffed backstrap" on the grill. Making it as one or two large backstrap pieces, putting it onto a platter and slicing off servings, takes less time to prepare. We've used the Italian dressing as the marinade, but if you're not a fan you can replace the dressing with any marinade of your choice. We've also used soy/worchester with 1 tsp. ground ginger, which is equally as good.  -  06 Apr 2009  (Review from Allrecipes US | Canada)


    I have been cooking a simular recipe for years with maple bacon and that is what I had on hand. That being the only ingredient change I made. These are very tasty! if you don't like the heat, cut the jalapeno slice in half, but they are so good in this recipe. It was raining, so I broiled them, turning once, until bacon was crispy. Also, I "nuked" the bacon half done to make sure the bacon was done and the venison NOT overcooked. This recipe is a keeper and will be devoured again!  -  05 Jul 2011  (Review from Allrecipes US | Canada)


    delicious, i baked them however, and they were great. the taste is a welcome change.  -  17 Jan 2008  (Review from Allrecipes US | Canada)