 |
Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
|
Easy meal for venison roast or backstrap Ingredients:
1 1/2-2 lbs venison roast or 1 1/2-2 lbs tenderloin |
12 ounces thick sliced bacon |
1 cup worcestershire sauce |
1/4 cup soy sauce |
1 tablespoon a-1 steak sauce |
1 teaspoon garlic powder |
1 teaspoon onion powder |
1 teaspoon celery salt |
1 teaspoon fresh ground pepper |
1 large onion |
2 -3 large potatoes |
Directions:
1. Cut meat into bite size squares. Sprinkle with meat tenderizer.
2. In a bowl combine all seasoning ingredients, mix well.
3. Put cut meat in marinade mixture, cover, and refrigerate for at least 3 hours. I like to marinade overnight for best flavor.
4. When your are ready to load your skewers, Cut up potatoes and onion into same bite size pieces. I sprinkle my potatoes with a french fry seasoning salt. Cut bacon strips in half.
5. Wrap each piece of meat with a slice of bacon and stick on skewer, then add a piece of potato, and onion. Continue alternating ingredients until skewers are loaded.
6. Grill on Med. - low heat until meat is done and potato has reached desired tenderness. About 20 minutes. Turning skewers to grill both sides.
|
|