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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