Post by bigugly on Aug 31, 2005 20:45:49 GMT -5
A some what involved recipe that my family really enjoys.
-Take any roast cut you have any size(remove any fat or silver skin)
-Cut it into 1' cubes
-Place in ziploc bag
-Spices of your choice.(I use fresh minced garlic, Montreal steak spice. and pepper)
-Put in fridge for 4 hours but preferably overnight.
-Soak as many toothpicks as venison chunks in water for 2 hours before using
-Cut a pound of bacon in half
-Wrap venison with bacon, hold with toothpick
-Place on medium heat bbq(375-400)*185-200
-Sprinkle with garlic powder if wanted
-Cook on both sides till bacon is crisp(turn as little as possible as this dries meat)
-Cover with favorite bbq sauce and cook additional 2 minutes on both sides
-Place on platter and watch as they disappear.
Goes very well with grilled veggies and roasted or bbq potatoes and a nice full bodied red wine. Can be served as appetizer but my family requests it as main dish even family members who don't hunt and say they won't eat venison unless I cook it and this way.
-Take any roast cut you have any size(remove any fat or silver skin)
-Cut it into 1' cubes
-Place in ziploc bag
-Spices of your choice.(I use fresh minced garlic, Montreal steak spice. and pepper)
-Put in fridge for 4 hours but preferably overnight.
-Soak as many toothpicks as venison chunks in water for 2 hours before using
-Cut a pound of bacon in half
-Wrap venison with bacon, hold with toothpick
-Place on medium heat bbq(375-400)*185-200
-Sprinkle with garlic powder if wanted
-Cook on both sides till bacon is crisp(turn as little as possible as this dries meat)
-Cover with favorite bbq sauce and cook additional 2 minutes on both sides
-Place on platter and watch as they disappear.
Goes very well with grilled veggies and roasted or bbq potatoes and a nice full bodied red wine. Can be served as appetizer but my family requests it as main dish even family members who don't hunt and say they won't eat venison unless I cook it and this way.
