Recipe: Victory Venison
A staple in our quarterly magazine, fall’s recipe is sure to make mouths water.
1 lb venison tenderloin or roast, well trimmed
1 lb uncooked bacon
1/2 cup soy sauce
1/2 cup water
1/4 cup Worcestershire sauce
1 tbsp liquid smoke
1/4 tsp fresh ground black pepper
3 large jalapeno peppers (optional)
Cut venison into 1-inch chunks and set aside. Combine soy sauce, water, Worcestershire sauce and liquid smoke. Add venison chunks and refrigerate for at least six hours.
While meat is marinating, soak bamboo skewers in water. Cut bacon slices in half. Wrap bacon around venison chunks. For added kick, add 1-inch piece of jalapeno before wrapping. Use skewer to hold together.
Each skewer will hold 5-6 wrapped chunks. Grill on medium heat, turning frequently until bacon is fully cooked; about eight minutes. If desired, the skewers can also be made in the broiler or on a grill pan. Bacon will smoke at high temperature, so be sure to have adequate ventilation.
Prepared by Jim Thompson—biologist.
Appears in Vol. 20, No. 4 of the Maryland Natural Resource magazine, fall 2017.