Ingredients
- 4 – Trimmed venison back straps 6 – 10” long
- 4 – Jalapeño’s cut in half long way
- 1 – pack of Bacon
- Marinade:
- ¾ cup of Dales
- ¼ cup of Worcestershire
- 1 cup of Pineapple Juice
- 1 cup Vinegar
- 1 cup of Brown Sugar
- Tea spoon of onion powder or garlic powder
- 5 – 10 dash’s of Louisiana Hot Sauce to personal taste
- Mix all marinade ingredients together in sauce pan and heat to just under boiling.
Directions
- Poor marinade over venison in bowl or casserole dish and refrigerate for 2 hours or overnight.
- Wrap venison with bacon using toothpicks to hold. Add jalapeno’s slices on top or stick between bacon and venison, use toothpicks to hold.
- Put on top rack of fully heated Po’ Man and cook approximately 30 minutes – 1:00 hour depending on size or until internal temperature is 135 plus degrees. Turn once if desired. After removing, let sit and rest 5 – 10 minutes.
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