Seasoned Venison Kabobs

• 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

1. Cut meat into bite size squares. Sprinkle with meat tenderizer.
2. In a bowl combine all seasoning ingredients, mix well.
3. Put cut meat in marinade mixture, cover, and refrigerate for at least 3 hours. I like to marinade overnight for best flavor.
4. 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.
5. 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.
6. Grill on Med. - low heat until meat is done and potato has reached desired tenderness. About 20 minutes. Turning skewers to grill both sides.

venison roast, bacon, worcestershire sauce, soy sauce, original sauce, garlic, onion powder, celery salt, fresh ground pepper, onion, potatoes

Taken from www.food.com/recipe/seasoned-venison-kabobs-364981 (may not work)