This dish combines venison backstrap, smoky canned oysters, scallions & bacon!!!
INGREDIENTS:
* 16-20 thin slices off of the backstrap, cutting across the grain into wide pieces.
* 16-20 green onions, using the green part only.
* 16-20 canned smoked oysters.
* 16-20 small wooden skewers...soak in water for 30 minutes before using.
* 16-20 strpis of thinly sliced bacon...(cook 1/2 way before grilling)
* Place bacon on flat surface. For each skewer, wrap green onion around the oyster, and place oyster in the center of the venison. Roll the meat around the oyster and green onion, and place on one end of the bacon strip. Roll the bacon tightly around the meat, and secure with the soaked skewer.
* Place on a medium-hot grill or under a broiler until the bacon is crisp.
ENJOY WITH YOUR FAVORITE REFRESHMENT