Timber 2 Table - Bacon-Wrapped Venison Avocado Taco Bombs

Taco-flavored venison surrounding an avocado stuffed with cheese? Yes, please

Bacon-Wrapped Venison Avocado Taco Bombs

30 Min

Prep Time

45 Min

Cook Time





If you like venison burgers, avocados, tacos, bacon, and cheese, you will love this recipe. We season up ground venison, peel and pit ripe avocados, stuff them with cheese, then cover everything in ground venison and give it a bacon wrap. Cook them up on your Traeger grill until the bacon is crisp and serve with your favorite seasoned rice, refried beans, chips and salsa — whatever you enjoy with tacos.

Full of your favorite Mexican food flavors, these venison-wrapped avocados will be a hit with all your friends and family.

One tip I've found to keep the venison from overcooking is to use a standard thickness bacon instead of thicker slices that take longer to cook. The Realtree Bacon from Uncle John's Pride is perfect. As an added bonus, this recipe is perfect for those on a ketogenic diet.


2 pounds ground venison

1 egg, beaten

1/2 yellow onion, diced

1 fresh jalapeño or 1/2 cup sliced jarred jalapeños, diced

2 teaspoons salt

1 teaspoon cumin

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon cayenne pepper, optional

5 avocados

1/2 cup lemon juice mixed with 1/2 cup water

8 ounces Oaxaca or queso cheese, diced into small cubes or shredded

1 pound bacon

Cooking Instructions

Blend the egg, onion, jalapeño peppers, and seasonings into the ground venison. Set aside.

Season the ground venison with onion, jalapeños, and your taco-style spices.

Wrap the avocado with a layer of ground venison about 1/2 inch in thickness.

Wrap the avocados with ground venison.

Wrap the meat with a single layer of bacon, slightly overlapping each wrap to hold it together. Use a toothpick, if necessary, to pin the bacon in place.

Wrap tightly with bacon.

Serve with your favorite Mexican-style sides.