This simple twist to a classic shore lunch fish fry will have everybody wanting you to catch more crappies. The recipe works well with just about any panfish...Read more
Legendary Whitetails 2/25/2013
Use as a crowd-pleasing appetizer (just put on a skewer) or main course. The bacon adds the much needed fat to solve any drying out issues… Submitted by Adam W.
– 1/2 Cup Worcestershire sauce
– 1/3 Cup low sodium Soy Sauce
– 2 Tbsp. liquid smoke (I prefer Wright’s Hickory)
– 1 tsp. McCormick Seasoned Meat Tenderizer
– 1 tsp. onion powder
– 1 tsp. garlic powder
– 2 tsp. black pepper
– Package of bacon
– 1 deer loin, cut into 3/4″” to 1″” steaks, then butterflied
– Dipping sauces (optional)
Combine all ingredients (other than dipping sauces) in a non-reactive bowl and mix thoroughly, taking care not to tear the bacon strips.
Let bacon and venison soak from 1-4 hours, covered, in the fridge.
Preheat oven to 350 F
Wrap 1 (or 2 from a small deer) loin cuts with a strip of bacon and place, loose ends down, on a lightly oiled broiling rack.
Place rack/pan in the middle position of your oven and bake for 12-15 minutes, turning once.
Remove pan from oven and cover with foil tent.
Turn on oven’s broiler.
Once broiler is heated, place pan in top position (or nearest to) and broil for 1-2 minutes per side, depending on bacon thickness.
Remove and serve as is, or use bamboo skewers to serve as appetizers. Offer dipping sauces (BBQ, teriyaki, etc).