Seasoned Venison Kabobs - cooking recipe

Ingredients

1 1/2 - 2 lbs venison roast or 1 1/2-2 lbs tenderloin
12 ounces thick sliced bacon
1 cup Worcestershire sauce
1/4 cup soy sauce
1 tablespoon A.1. Original Sauce
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon celery salt
1 teaspoon fresh ground pepper
1 large onion
2 -3 large potatoes

Preparation

Cut meat into bite size squares. Sprinkle with meat tenderizer.
In a bowl combine all seasoning ingredients, mix well.
Put cut meat in marinade mixture, cover, and refrigerate for at least 3 hours. I like to marinade overnight for best flavor.
When your are ready to load your skewers, Cut up potatoes and onion into same bite size pieces. I sprinkle my potatoes with a french fry seasoning salt. Cut bacon strips in half.
Wrap each piece of meat with a slice of bacon and stick on skewer, then add a piece of potato, and onion. Continue alternating ingredients until skewers are loaded.
Grill on Med. - low heat until meat is done and potato has reached desired tenderness. About 20 minutes. Turning skewers to grill both sides.