5 deer back strap

1 pound thin slice bacon

8 ounces cream cheese

12 large jalapeños

1 tablespoon “Dale’s” seasoning

1/4 cup Worcestershire sauce

2 tablespoons garlic powder

1/2 cup Cajun Power garlic sauce

1 teaspoon back pepper

1/2 teaspoon red pepper

Slice back strap into 1/4-inch medallions then pound out to about 1/8-inch with meat tenderizer. Place tenderized meat in zip bag and add all seasonings. Mix well in bag and marinade for 6 to 8 hours.

Cut bacon slices n half. Blanch out or roast jalapeños and let cool. Cut peppers in half length ways and clean all seeds out of pepper. Stuff jalapenos with cream cheese and set aside. Place tenderized meat on cutting board and then place stuffed jalapeño in center.

Roll into tight ball, making sure to seal pepper in completely. Wrap rolled meat with bacon and secure with toothpick.

Grill meat on high fire until bacon is crisp, then move to low heat and cook for about 20 minutes or until meat is cooked through. Basting with sauce is optional.

Jason Jones, New Iberia

2009 Cajun / Creole Cookbook