WEST MUSCADINE HUNTING CLUB
RECIPE FOR DEER OR ELK WRAPS:
1 PKG. OF DEER OR ELK STEAK OR BACKSTRAP
1 PKG. OF SKEWERS (12?)
WORCHESTERS & SEASONINGS (McCORMICK STEAK SEASONINGS)
PKG. OF BACON
PKG. OF SMOKED SAUSAGE
ONE LARGE ONION (OPTIONAL)
CUT MEAT INTO SLIGHTLY SMALLER THAN DOMINO SIZE PIECES.
TENDERIZE, EITHER WITH EDGE OF A SAUCER OR USE A MECHANICAL ONE.
MARINATE WITH WORCHESTER & SEASON.
CUT BACON SLICES IN HALF.
CUT SMOKED SAUSAGE INTO MEDALLIONS.
QUARTER ONION.
TAKE MEAT AND WRAP BACON AROUND EACH PIECE, PLACE ONTO SKEWER, THEN ADD A MEDALLION OF SAUSAGE, THEN A SLICE OF ONION. REPEAT UNTIL YOU HAVE RUN OUT OF MEAT.
SLOW COOK ON GRILL, DO NOT OVERCOOK! JUST BEFORE TAKING SKEWERS OFF GRILL, BAST WITH YOUR FAVORITE BBQ SAUCE.
SERVE WITH A BAKED POTATO AND A VEGGIE, MAYBE A SALAD.
TAKE CREDIT FOR COMING UP WITH THIS ALL BY YOURSELF, FORCING OTHERS INTO HAVING TO DO THE DISHES!!!
JOHN.