re: What are your favorite venison recipes?

Like most deer hunters I have several - it's all good as long as you don't over-cook it. My old supervisor shared this one with me. He's recently passed but it's a superstar appetizer but usually folks eat so many it becomes a meal. He never really had a name for it so I gave it the name Venison 2/4 Echo in honor of his USMC service in Vietnam.

Use backstrap (blackstrap if you prefer) or cube steak

Cut venison into strips approx 1 inch wide by 4 inches long; season or marinate as you will.

Cut large jalapeño peppers into quarters - remove stem and cap; remove membrane as you will to regulate heat

Cut mozzarella cheese into 1x1x4 strips or use half of a string cheese stick

Cut granny smith apples into slices about the same size as the pepper quarters - I leave mine unpeeled

Assemble the venison, cheese, pepper, and apple as a whole oriented the same way - wrap the entire ensemble with bacon and secure with toothpicks - be sure to include wrapping the ends.

Deep fry in batches of 7-9 pieces at 350-375 for 2 1/2 - 3 minutes. You can also grill these but it can be tricky to get it all cooked without burning the bacon - lower indirect heat works best for grilling. Sometimes I will also add a slice of sweet onion.

I make a sauce that most folks like (amounts are approximate and to taste):

1 cup soy sauce
1/2 cup cane syrup
1/4 cup rice wine vinegar
1 Tbs minced garlic
3-4 green onions sliced thin
powdered mustard
white pepper
powdered ginger
red pepper flakes and or siracha

Mix thoroughly until all ingredients are blended. Taste and correct - modify as desired.

I pour about half of the sauce over the deer "poppers" and save half for dipping. You nor your guests will be disappointed.