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Bacon-wrapped Grilled Deer Tenderloin
Ingredients:
2 pounds deer tenderloin, cut into 1/2-inch slices1/3 cup honey1 Tbsp liquid smoke flavoring2 Tbsp seasoning salt2 Tbsp soy saucePinch cayenne pepper or dash Tabasco1/2 cup pickled jalapeno peppers, or substitute sliced fresh jalapeno pepper4 ounces cream cheese1/2 pound partially cooked bacon strips, cut in half12 to 16 pineapple chunks, about 1-inch squares8 to 10 wooden skewers, soaked in water for 30 minutes
Method:
Lightly pound meat into 1/4-inch thick medallions.In a bowl, whisk honey, liquid smoke, season salt, soy sauce, and pepper together.Add meat, toss to coat, cover and refrigerate for 6 to 8 hours.Spread meat on a flat surface.For each piece, place two to three jalapenos and about 1 teaspoon of cream cheese on the middle.Roll meat snugly, wrap with 1/2 slice bacon and secure with skewer. Alternate two pieces rolled meat and two pineapple chunks on each skewer.Place skewers over white-hot coals and grill two to four minutes per side or to desired doneness.
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