1 to 2 venison backstraps
3 fresh jalapeno peppers
2 lb. thin sliced bacon
1 bottle A-1 steak seasoning
creole seasoning (Tony's)
box of toothpicks

Wash and cut backstraps into small chunks. Place in Ziploc bag. Add steak seasoning and allow to marinade for one hour.

Slice peppers into small bites. Wrap each chunk of meat with bacon and one slice of pepper using toothpick to hold bacon in place. Place in pan and sprinkle with creole seasoning.

Place on grill or smoker and cook until bacon is done (usually around 20 minutes for well done on a gas grill). Cooking times will be longer using smoker.

Submitted by: Troy Batey