Wild Game Wrapped in Bacon on the Grill

Grilling usually isn’t an activity most people associate with winter. But with temperatures in the 60s and hardly a lick of snow to be found, this isn’t your typical Midwest winter day. In fact, if you look at the calendar, you’ll discover that technically spring is still a few days away.

And I bet if you were to take a drive around your town, you probably would find quite a few people dusting off their barbecues for some weekend grilling. That’s what I’ll be doing Sunday, when we’re expecting some guests from Cincinnati. (My granddaughter, Naomi, and her boyfriend, Brandon, are on their way to Grand Forks via train.)

I’m planning to grill wild game for them, including pheasant, sharp-tailed grouse and duck breasts as well as some elk tenderloin. Also on the menu will be vegetables and a tasty rhubarb dessert.

I’ll be marinating the meat overnight in a mixture of teriyaki, orange juice and honey. When it comes time to throw the meat on the grill, I’m going to stuff the breasts and fillets with slices of garlic, jalapeno and onion before wrapping them in bacon.

I can’t think of a better way to say good-bye to winter.

Jeff’s  Meat Marinade
1 cup of teriyaki sauce
½ cup of orange juice
½ cup of honey
1 small onion, diced
2 cloves of garlic, diced
3 or 4 sprigs of rosemary (optional)
1 tablespoon sesame oil
Mix ingredients in rectangular contain like a cake pan. Place meat in container  and then put in meat; let it sit in fridge for at least a day.
Note: Any kind of meat works well, from wild game such as venison, upland birds or waterfowl as well as domestic cuts (beef, pork, buffalo) and chicken. This recipe can be doubled easily.