by Paul Grimard
(Prince Albert, Saskatchewan, Canada)
This has been a family favorite for over a decade. Give it a try, I am confident it will become your favorite too.
1/4 cup of Lea & Perrins Worchester (I have tried other brands and they are not nearly as good),
1 pack of Bacon cut in half,
fresh ground black pepper,
about 1 pound of deer and
about 1.5 cups of water.
Cut deer meat into cubes (about 1.5 inches long by 3/4 inch seems to work the best)
Wrap 1/2 strip of bacon around deer cube and secure with a wood toothpick.
Place meat/bacon in a single layer on a frypan.
Mix water and Lea & Perrins together and pour over meat. Make sure you have enough liquid to just cover the meat. If you need more liquid, make more! Add ground pepper to taste (use lots, in this case a little more is better).
Heat the frying pan on med-high heat and simmer until liquid is gone. You should turn the pieces of meat a couple times to ensure even cooking. Enjoy these fantastic little tidbits.
A couple comments...you can play with this recipe, add a little more worchester if you like and adjust pepper to taste. Don't worry about being exact on ingredients, this is a tough recipe to screw up.