This is our favorite recipe for grilled venison. The marinade tames the "gamey" flavor and makes the meat tender and the bacon helps to keep it moist and adds that delicious bacon flavor. Everyone we know, who has tried it, has loved it. Even the children love it. You may also use beef instead of venison.
Cut meat into 1 1/2 inch to 2 inch chunks and place in nonreactive bowl.
Pour marinade over meat, stir and press down to cover with marinade.
Cover bowl, place in refrigerator for at least 8 hours (overnight is preferable.)
About 1 hour before starting charcoal in grill, remove meat from refrigerator; drain off and discard marinade.
Cover your work surface with freezer paper, if desired, to cut down on the mess, then lay out toothpicks or skewers.
Cut bacon strips in half and wrap around each chunk of meat, securing with a toothpick or sliding onto skewer; continue with remainder of meat. (If extra meat remains when bacon is gone, just grill it naked!)
Grill meat over medium-low heat (300-325 degrees F, the cooler side of the grill), turning often for about 8-10 minutes, then move to hottest area of grill and cook until bacon is mostly browned (1 or 2 minutes.)
Remove and keep covered until serving.
Refrigerate covered leftovers.
NOTE: You may make and use your own marinade. Mix together:
1 cup soy sauce
3/4 cup worcestershire sauce
1/8-1/4 cup lime juice
1 clove garlic, minced or pressed
1/2 teaspoon ground ginger (optional)
1/4 teaspoon fresh ground black pepper (optional)