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| | | Venison Rumaki | Favorite of Mary Armbruster - Middle Bass, Ohio
| | Course: | Appetizer | | Servings: | 20 | |
Ingredients & Instructions:
Venison steak well trimmed
Teriyaki sauce
Canned whole water chestnuts drained
Sliced bacon
Cut venison into chunks that size of water chestnuts. Place in mixing bowl; add sauce to cover. Cover and refrigerate at least 1 hour. When ready to cook heat oven to 400°. Lightly grease baking sheet. Drain venison, discarding marinade. Place a chunk of venison on each side of a water chestnut. Wrap in bacon securing with wooden toothpick. Arrange on prepared baking sheet. Bake until bacon is crisp, about 20 minutes.
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