1 - Deer tenderloin
1 - Minced garlic clove
Marinade with Dales, Worcestershire
Thick pepper bacon
If you are going to use frozen deer meat take your time when thawing, days if needed. The tenderloin used in the recipe should be whole sections based on how many you will feed.
You should marinade overnight. Butterfly the loin long ways and coat the inside with olive oil then rub the minced garlic onto the inside of the meat and close back together. Take you bacon and roll around the outside, cover the entire loin with bacon, pin with toothpick and grill to med-med rare. When done remove toothpicks and slice into steaks serve hot.
This dish goes well with wild rice and grilled asparagus.
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