2 pounds venison backstrap, cut into 1/4-inche slices
2 tbsps meat tenderizer
salt and black pepper to taste
red pepper to taste
granulated garlic to taste
onion powder to taste
2 cups mesquite marinade
1/2 cup vegetable oil
1/2 cup water
1/2 tbsp sugar
1 tbsp mustard
1 tbsp Worcestershire sauce
1 tsp liquid smoke
20 slices bacon
20 stripes Pepper Jack cheese
20 slices jalapeno peppers

Place vension into a large mixing bowl then add meat tendererizer. Toss to coat then cover and refrigerate overnight. When meat is tender, remove from bowl and pat dry with paper towels. Season meat with salt, peppers, granulated garlic and onion powder and set aside. In a large plastic zipper bag, combine mesquite marinade, vegetable oil, water, sugar, mustard, Worcestershire sauce and liquid smokeand shake to mix, Place meat in marinade, turning to coat each peice well. Refrigerate overnight or up to 4 days. When ready to cook, prepare charcoal grill according to manufacturer's directions. Remove venison from marinade, shaking off excess liquid and set aside. Place bacon slices on a flat surface a few inches apart. Lay a piece of venison on each slice of bacon. Place a piece of cheese and jalapeno on each piece of meat and fold meat over to completely enclose cheese and jalapeno. Wrap bacon around meat and secure with a toothpick. Grill venison bombs for approximately 20 minutes or until bacon is cooked and crisp on all sides and cheese is melted. Serve as an appetizer or hors d'oeuvre.