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Category : The Four Legged       Region : Southwest ~ California       Rating : 5
Hatteras Grilled Venison

Contributor : Added by Administrator

Tribal Affiliation : ~ NA roots are Cherokee, and "unknown" Scottish "Clan Amos" ~

Orgin of Recipe : Offered by Cecil Sink ... who stumbled on it, while camping on Hatteras Island

Type of Dish : Today's Native Dishes

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Ingredients

  • 1 jalapeno
  • 2 green bell peppers, cored, de-seeded, and sliced thick
  • 2 large vidalia or texas sweet onions
  • 1 lime
  • 2 pounds tender venison steak, or tenderloins, cut in thin (<1/2") 1" to 3" strips, and all gristle and membrane removed......
  • 3 strips hickory smoked bacon

Directions

Fry bacon on a griddle over an HOT open fire (or in a large cast-iron skillet)
Sear the venison, in the bacon grease, and remove
Move the griddle farther from the fire, of raise it, so it cooks slower then add the onion and peppers to the griddle,
Cook till just a little "limp" stirring very often, then add the venison, and chopped-up cooked bacon....
Grill, turning often, until venison is just pink inside
Halve the lime, and squeeze over everything, just before removing from the fire....

Note: eat it hot! right off the griddle is best!



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