Grilled Venison Bites (Deer Balls) (Cajun)

• 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.

venison, bacon, italian dressing, chachere

Taken from www.food.com/recipe/grilled-venison-bites-deer-balls-cajun-150361 (may not work)