Saturday, September 24, 2011

Bacon-Wrapped Venison Tenderloin Medallions... It's Fall !!!

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.

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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