Best made with tender venison backstraps or tenderloins.For the best flavor, grill these babies over charcoal, or better yet, hot coals from a wood fire. Usually I use a toothpick to hold the ingredients together.
1/4 cup Worcestershire sauce
1/4 cup Soy Sauce
1 can of beer
1/4 cup of maple syrup
1 tsp black pepper
1/2 tsp each of onion powder & garlic powder
1/4 cup of brown sugar
1/2 cayenne pepper or to taste
bacon
toothpicks
Marinate the venison for at least four hours, or overnight if you like. Remove the meat from the liquid. Wrap each morsel with a half slice of bacon, securing it with a toothpick. Be sure to soak the toothpicks in water for a while so they don't turn to ashes. Grill over high heat for three to five minutes on each side, or until done to medium.
1/4 cup Worcestershire sauce
1/4 cup Soy Sauce
1 can of beer
1/4 cup of maple syrup
1 tsp black pepper
1/2 tsp each of onion powder & garlic powder
1/4 cup of brown sugar
1/2 cayenne pepper or to taste
bacon
toothpicks
Marinate the venison for at least four hours, or overnight if you like. Remove the meat from the liquid. Wrap each morsel with a half slice of bacon, securing it with a toothpick. Be sure to soak the toothpicks in water for a while so they don't turn to ashes. Grill over high heat for three to five minutes on each side, or until done to medium.