Bacon Wrapped Venison or Beef

Instructions

• Prepare your marinade. I have used 50% soy sauce and 50% teriyaki sauce, and I have used 50% Worchester sauce too. Pick the two you want or maybe go 1/3 of each.
• Cut up the steak into cubes (the size of the end of your thumb). This size makes 1/3 of a slice of bacon nicely wrap the cube of steak.
• Place cubes of meat only in the marinade, cover with wrap and keep in fridge (best overnight, but if you can't wait, I have done it for just 8 hours).
• Now you are ready to wrap the cubes. I cut a slice of bacon in 1/3 lengths (to make it stretch), you might prefer 1/2 if you have thicker steak cubes. Wrap the cube and hold the bacon in place with a wooden toothpick pushed all the way through the cube to grab the bacon on both sides.
• Put all those wrapped cubes in a bowl or on a tray.
• I have cooked these morsels in an oven on the broiler pan, but it is most fun over a campfire.
• I have a tri-pod that the round grill can be adjusted for height over the fire. I keep the grill above the flames a few inches. I spin the round grill to even out the "cook". You wait until the bacon is done on the down side of the cube (about 4-6 minutes on each side), raise the grill (or remove the tri-pod completely from the fire). Flip the morsels over to cook the other side of the bacon. The same flip applies if you are using the broiler oven (but it might have been 2-4 minutes per side).
• My recommendation is to SAMPLE often to make sure you do not over cook them. When the bacon is done to your liking, the morsels are ready to eat. IF you prefer your meat well done, cook the bacon to be more crispy, IF you prefer pink, you flip earlier.