| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Appetizer | 8 | Servings | ||
INGREDIENTS
| Venison | ||
| Bacon | ||
| 2 | c | Water |
| Salt | ||
| Lots of black pepper | ||
| 1/2 | c | Worcestershire sauce |
INSTRUCTIONS
Cut pieces of venison into one inch squares. Take a slice of bacon; cut into halves lengthwise and thirds crosswise (just long enough to wrap around the meat). Secure with a toothpick. Make about two dozen. Put in a cast iron skillet. Add ingredients as listed above. Boil rapidly until water is nearly gone. Reduce heat and cover skillet. Continue cooking at lower temperature until meat is brown. The meat will be very rich. From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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