CHAR-GRILLED BACON WRAPPED VENISON BITES
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- 2 lb
- venison tenderloin or roast
- 1 bottle
- allegro marinade or homemade marinade (see note)
- 1 to 1 1/2 lb
- hickory smoked bacon
- toothpicks or skewers
1Cut meat into 1 1/2 inch to 2 inch chunks and place in nonreactive bowl.
3Cover bowl, place in refrigerator for at least 8 hours (overnight is preferable.)
4About 1 hour before starting charcoal in grill, remove meat from refrigerator; drain off and discard marinade.
5Cover your work surface with freezer paper, if desired, to cut down on the mess, then lay out toothpicks or skewers.
8Remove and keep covered until serving.
9Refrigerate covered leftovers.
10NOTE: 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)