This is an hors' duerve (sp?)
You,ll need:
venison sausage(best) or ground.
sliced water chestnuts
BBQ sauce or your concoction
bacon

Fry or bake you up some small quarter (.25cent) sized venison sausage. Kinda like small meatballs but flat not round. You,ll add one sliced chestnut to the quarter, while in another pan you fry up some bacon strips. DONT make the bacon crispy, you,ll want it to wrap around the quarters. Wrap with a small piece of bacon, pin with a toothpick like an hors'duerve. After you have maybe 20 to 30 (whatever) put them all in a shallow baking pan and cover with your BBQ sauce. Bake @ 350 degrees for 15 minutes and they are done. They are great warm or even cold after sittin an hour on the table. The ingredients are easy, its crunchy from the slice of waterchestnut, and YOUR sauce.

If I,m lazy, I,ll use sweet baby rays sauce, otherwise I will make a concoction of brownsugar spices, and sauces but thats another recipe. Great at xmas time, its the first thing to go besides my deviled eggs.

I,m makin this tomorrow, and I will post a pic, they taste better thahn they look...and they look scrumptious

Gotta try this one...

Derslayer 1, What is your concoction for deviled eggs ? If its not a secret.......

Mayo, mustard, and yer choice of either sweet or dill relish. (I use a homemade sweet relish my mom jars everyyear.) How much is to taste, you can tell when its too much mayo or mustard. After mixed and spooned in, I sprinkle ( light cover) with paprika. Finely diced onion mixed in is optional. Sometimes I green olive/ black olive in the middle of them. Thats optional. Pretty simple, nothing special I do, but I have tried outrageous crap in it...experimenting. Hot stuff, which worked for me but noone else. A sweet red pepper slice or green pepper slice. Those go well too but the regular ole mix, up top is the fast ones to go.