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Prep Time: 1 Hour
Yields: 6 Servings

I believe that this is the recipe used most often in Louisiana when it comes to cooking venison. I've seen numerous variations of this recipe, including the incorporation of pepper jelly for a touch of sweetness.

2 pounds venison backstrap, cut into ¼-inch slices
2 tbsps meat tenderizer
salt and black pepper to taste
red pepper to taste
granulated garlic to taste
onion powder to taste
2 cups mesquite marinade
½ cup vegetable oil
½ cup water
½ tbsp sugar
1 tbsp mustard
1 tbsp Worcestershire sauce
1 tsp liquid smoke
20 slices bacon
20 strips Pepper Jack cheese
20 slices jalapeño peppers

Place venison into a large mixing bowl then add meat tenderizer. Toss to coat then cover and refrigerate overnight. When meat is tender, remove from bowl and pat dry with paper towels. Season meat with salt, peppers, granulated garlic and onion powder and set aside. In a large plastic zipper bag, combine mesquite marinade, vegetable oil, water, sugar, mustard, Worcestershire sauce and liquid smoke and shake to mix. Place meat in marinade, turning to coat each piece well. Refrigerate overnight or up to 4 days. When ready to cook, prepare charcoal grill according to manufacturer's directions. Remove venison from marinade, shaking off excess liquid and set aside. Place bacon slices on a flat surface a few inches apart. Lay a piece of venison on each slice of bacon. Place a piece of cheese and jalapeño on each piece of meat and fold meat over to completely enclose cheese and jalapeño. Wrap bacon around meat and secure with a toothpick. Grill venison bombs for approximately 20 minutes or until bacon is cooked and crisp on all sides and cheese is melted. Serve as an appetizer or hors d'oeuvre.

Dana Hotard



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