This recipe comes from deer camp - Mike prepared this for us one night and it has been a favorite at my house since.
Ingredients
- 1 venison tenderloin, trimmed
- 1 jar sliced jalapeños
- 1 lb. bacon
- Marinade
- 2 cups Italian dressing
- 1 Tbsp. paprika
- 1 tsp. onion powder
- ½ tsp. garlic powder
Method
Trim tenderloin to remove “silver skin”. Slice thinly (approximately ¼ inch thick*) across the grain to make medallions. Marinate (overnight is best). Drain marinade from meat; place sliced jalapeno in the middle and roll tightly. Wrap with small piece of bacon, secure with toothpicks. Grill until done. *A tip on slicing tenderloin thinly: when you thaw out the meat, slice it while it is still partially frozen. This will enable you to achieve the desired thickness more easily. Alternative method: Preheat your fryer to 375 degrees. Cook in batches of 6 - 8 at a time for 2-3 minutes until done. Drain on wire rack.
