Recipe courtesy of Matt DuCharme
Ingredients
- 1 venison tenderloin (backstrap)
- 1 pound bacon (any style)
- Homemade Italian or South of the Border Marinade*
Instructions
Slice tenderloin into ¼-inch-thick medallions and soak overnight in marinade of choice in a sealed bag.
Marinade Option 1: Homemade Italian
Marinade Option 2: South of the Border
Roll each medallion in a single slice of bacon and secure in place with toothpick.
Cook prepared medallions in a preheated oven (350° for 20 minutes or until center is 155°–160°) or on a grill for 15–20 minutes.
While cooking, baste the medallions with remaining marinade.
