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Gerry's BBQ Deer Backstrap Bites




Source of Recipe


the web


List of Ingredients




1 deer backstrap, sliced to 1/2" medallions
Kikkoman Teriyaki Marinade
Bacon, enough to wrap(I use 2 pkgs)
1 onion, halved and sliced
1 bell pepper, cut in 1" thin pieces
jalapeno slices
Tony Chacherie's seasoning
garlic powder
toothpicks

Recipe



Take deer medallions and pound them out using a meat tenderizer mallet.
They should be about the size of a dollar bill when finished. Lay the
pieces out and sprinkle a little of the seasonings over them.Put 1-2
pieces onion and a piece of bellpepper on one end, along with a slice of
jalapeno pepper. Roll the meat over them and when finished, take a half
slice of bacon and wrap it around the roll, securing it with a
toothpick. After repeating this process until no backstrap is left,
sprinkle a little more Tony's over them all, then place in large Ziploc
bag and pour Teriyaki Marinade over them. Turn bag over several times to
insure you soak all of the pieces. Place in refrigerator for at least a
couple of hours, preferably overnite. Put them on the BBQ pit and cook
them till the bacon is done. After it's done, brush your favorite BBQ
sauce over them.