Venison Tenderloin Medallions:
Prep: 1/4 cup of EVOO & White Wine Vinegar in a zip-loc bag with the medallions for overnight in the refrigerator.
Dry Rub:
1 tsp garlic powder
1 tsp onion powder
1/2 tsp dried sage
1/2 tsp smoked paprika
1 tsp white pepper
1 tsp ground sea salt
1/2 Tbsp fresh chopped rosemary
Let the tenderloin sit at room temp for 2 hours, with dry rub applied, before grilling.
Bacon:
I pre-cook the bacon in the microwave for a few minutes before I wrap and grill the venison. I cook the bacon a little more than half way done, however long that is in your microwave. Afterwards, I use two pieces per medallion and pin with a toothpick.
....a lil "sip" whilst grilling! Cheers...
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