INGREDIENTS

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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 132
Calories From Fat: 102
Total Fat: 11.3g
Cholesterol: 18.8mg
Sodium: 395.2mg
Potassium: 194.5mg
Carbohydrates: 3.7g
Fiber: 0g
Sugar: 1.7g
Protein: 3.6g