Deer Shisk-Kabobs - cooking recipe

Ingredients

backstrap of a deer, cut, quartered
1 pkg. bacon
zesty Italian dressing (8 oz.)
toothpicks
2/3 c. wine (red, dry)
1/3 c. water
liberal amount pepper
bay leaves
thyme
mustard seed
sliced onion

Preparation

Marinate for 24 hours.
After marinating, insert slices of garlic in roast.
Rub roast with salt.
Cook in 350\u00b0 oven.
Baste with marinade drippings until roast is brown and tender.
Place roast on hot platter.
Add 1 glass current jelly to drippings, also 1/2 cup sour cream and 1 tablespoon brandy.
Stir over high heat until mixture thickens.
Garnish roast with orange strips or slices and spiced pears.