Venison steak with no bones in it, tenderized with a mallet.
Sliced pickled jalapeno peppers
Monterey Jack cheese, cut into 1/4" slices
Lay steaks out season to taste with Salt and pepper or some cajun seasoning mix. Lay a piece of jack cheese and a slice of Jalapeno pepper on it. Wrap the steak around the cheese and pepper then wrap bacon around one direction. Then wrap another piece perpendicular to it so as to completely cover the meat with the bacon. Put tooth picks through it to hold it together. You can now grill it and the bacon will stop the cheese from running out of it as it cooks. As a variation you can batter the assembled meat with seasoned cornmeal and deep fry it too.
Last edited by Buzzard; 12/28/06 05:13 PM.