RickO
03-02-2007, 06:49 PM
Bacon-Wrapped Grilled Deer Tenderloin
This recipe will motivate you to "get your butt out of bed early in the morning to go get some more deer meat". Try it with any antlered game.
Makes four servings
# 2 pounds deer tenderloin, cut into ½-inch slices
# 1/3 cup honey
# 1 Tbl liquid smoke flavoring
# 2 Tbls seasoning salt
# 2 Tbls soy sauce
# Pinch cayenne pepper or dash Tabasco
# ½ cup pickled jalapeno peppers, or substitute sliced fresh jalapeno pepper
# 4 ounces cream cheese
# ½ pound partially cooked bacon strips, cut in half
# 12 to 16 pineapple chunks, about 1-inch squares
# 8 to 10 wooden skewers, soaked in water for 30 minutes
Lightly pound meat into ¼-inch thick medallions. In a bowl, combine honey and next next ingredients. 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 ½ 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.
tip: This recipe works well with tenderloins or backstraps. Don't pulverize the meat into oblivion. A light pounding until the meat is of even thickness, about ¼-inch, will suffice. If you're sensitive to salt, reduce the seasoning salt by half.
This recipe will motivate you to "get your butt out of bed early in the morning to go get some more deer meat". Try it with any antlered game.
Makes four servings
# 2 pounds deer tenderloin, cut into ½-inch slices
# 1/3 cup honey
# 1 Tbl liquid smoke flavoring
# 2 Tbls seasoning salt
# 2 Tbls soy sauce
# Pinch cayenne pepper or dash Tabasco
# ½ cup pickled jalapeno peppers, or substitute sliced fresh jalapeno pepper
# 4 ounces cream cheese
# ½ pound partially cooked bacon strips, cut in half
# 12 to 16 pineapple chunks, about 1-inch squares
# 8 to 10 wooden skewers, soaked in water for 30 minutes
Lightly pound meat into ¼-inch thick medallions. In a bowl, combine honey and next next ingredients. 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 ½ 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.
tip: This recipe works well with tenderloins or backstraps. Don't pulverize the meat into oblivion. A light pounding until the meat is of even thickness, about ¼-inch, will suffice. If you're sensitive to salt, reduce the seasoning salt by half.