Game Meat - Pheasant, Venison, Game Hens, etc.

This can be eaten hot or cold

Ingredients:
4 pieces meat approx 100 to 125 grams (4 to 5 ounces) each
4 Rashers Streaky Bacon with rinds removed
Heaped Tablespoon Dry English Mustard(approx 30ml)
2 Teaspoons Chutney (approx 10ml)
Pinch of Curry Powder or Cayenne Pepper Grains
Melted Butter or Oil

Method:
Deeply score meat with sharp knife
Mix the melted butter (or oil), mustard, curry powder (or cayenne) adjusting the ingredients to your own taste then rub mixture into meat covering the whole surface and into the score marks
Place a little chutney on each piece of meat then cover with rasher of bacon
Hot smoke to taste using your choice of Wood Chips such as Pecan, Maple or Apple - Try Bourbon Soaked Oak for Venison and Cherry for Game Hens or Duck