BBQ Jalapeño Venison Bites

Clean and remove silver skin from venison meat. Slice into 1-inch wide by 3-inch long strips (longer is okay if your meat is longer). Once meat is cut into strips, sprinkle with salt, pepper and garlic.

Chop jalapeño into 1″x1″ chunks (be sure to remove seeds and veins). Chop onion into 1″x2″ chunks.

Skewer 1 piece of onion and 1 piece of jalapeño stacked together, wrap the venison around the onion and pepper and skewer onto the stick. You can stack a few on one stick or you can choose to cut your sticks down or use toothpicks and do them individually if making this as an appetizer.

Once all is skewered, place on a hot grill 6 minutes each side (be careful to not overcook the meat). I try to cook them to medium rare, and as they sit they cook to a perfect medium doneness.

The last 2 minutes, brush with bbq sauce (I like sweet hickory flavor, it goes well with the spicy pepper).

These are delicious! Even those friends of ours who say they hate venison have come to love these spicy little treats.