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Country Kitchen
December 1, 2008 Previous Recipe | Next Recipe
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CHEESE AND MUSHROOM BREAD
TUNA PATE
GLORIFIED GRAHAM
SHRIMP NEW ORLEANS
CRUNCHY COLE SLAW
OMELET IN A BAG
CHOWDER
HUNTERíS APPETIZER
FLUFFY COCONUT CAKE
HUNTERíS APPETIZER

2 to 3 pounds venison, cut into 3- to 4-inch strips
Italian dressing
1 pound sliced bacon
Sliced jalapeno peppers

Place venison in a large zippered bag or other airtight container, and cover with Italian dressing. Refrigerate until ready to assemble.
To assemble, cut bacon slices in half. Place a pepper slice at one end of venison strip: roll up around pepper. Wrap with bacon and secure with wooden skewer. Grill over hot coals until bacon is browned.





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