Venison Back Strap

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

1. Poor marinade over venison in bowl or casserole dish and refrigerate for 2 hours or overnight.
2. Wrap venison with bacon using toothpicks to hold. Add jalapeno’s slices on top or stick between bacon and venison, use toothpicks to hold.
3. 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.