YOU CAN HAVE DELICIOUS VENISON

Grilled Venison

EDITOR'S NOTE: Alice Walker, along with her husband Bob, owns the R&J Smokehouse, in Livingston, Alabama, that specializes in deer-meat processing. Here she provides some of her famous venison recipes. The Walker process deer for me and my family, and we enjoy their unique custom cuts and ready-to-prepare venison.

QUESTION: Could you tell us another recipe your family enjoys?
ANSWER: If you want to grill the meat, first thaw out the cubed steak and wrap it with bacon. Then get a meat mallet or tenderizer and beat it, so that you're beating the bacon into the meat. Put that in a gallon Ziploc bag with Tony's Chachere Creole Seasoning, Zesty-Italian dressing, and marinate it overnight in the fridge. Then throw it on the grill and cook it. Or, if you want a little spice, put a jalapeno pepper in it, then wrap bacon around it, and grill it.

For more information about R&J Smokehouse, and the company's mouth-watering Cajun-injected turkey breasts, smoked turkey breasts and smoked and spiral hams as well as venison processing, write the company at PO Box 537 Livingston, AL 35470, call (205) 652-2489.

TOMORROW: VENISON TACO PIE