Bacon Wrapped Venison Pinwheels
Bacon wrapped venison pinwheels are an easy and delicious appetizer for holiday gatherings, game day, or dinner parties!
Servings: 20 pinwheels
Calories: 148kcal
Equipment
- 2 12-inch cast iron skillets or a 9x13 baking dish
Ingredients
- About 20 slices regular-cut bacon
- 1 pound ground venison or ground elk
- 4 ounces cream cheese softened
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat the oven to 400°F. Cook the bacon in batches in a 12-inch cast iron skillet over medium heat, about 5 minutes total, until partially cooked but still pliable. Transfer to a paper towel-lined plate to cool. Pour off most of the grease, leaving a thin coating in the skillet.
- In a medium bowl, combine the ground venison, cream cheese, garlic powder, onion powder, smoked paprika, salt and pepper. Mix until well blended.
- Lay the bacon strips out flat. Spread about 2 tablespoons of the meat mixture evenly over each strip, leaving about 1/2 inch uncovered at one end.
- Starting at the meat-covered end, roll each strip into a tight pinwheel. Secure the loose end with a toothpick.
- Place the pinwheels flat in two 12-inch cast iron skillets or a 9x13 baking dish, spaced slightly apart. Bake for 20 to 25 minutes, until the bacon is crisp and the center reaches 160°F.
- Let rest for 5 minutes. Remove the toothpicks and serve.
Notes
Expert Tips
- Take a look at the picture of the partially cooked bacon in the post above, because that's about how I like it before it goes in the oven. That way, it comes out nice and crispy when it's all done baking, not soft or chewy.
- Don't worry about the venison overcooking. The bacon does such a good job of keeping it juicy!
- Yield: I get about 20 pinwheels out of 1 pound of meat, but it really depends on how wide your bacon is and how much filling you scoop on. Either way, you'll have plenty to go around!
- Variations: For a little kick, you can stir a finely diced jalapeño or a pinch of Cajun seasoning into the meat mixture. Brushing the tops with BBQ sauce or mixing in a handful of shredded cheddar is delicious, too!
- Storage: Leftovers keep in an airtight container in the fridge for 3 to 4 days. I like to reheat them in the oven or air fryer so the bacon gets crispy again!
- Meat options: I use ground venison, but ground elk works perfectly too, so grab whichever one you have in the freezer!
- Bacon: I prefer regular-cut bacon over thin-cut or thick-cut, but really any bacon will work.