Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, brad's bacon wrapped grilled venison tenderloin. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Brad's bacon wrapped grilled venison tenderloin is one of the most popular of current trending meals in the world. It’s appreciated by millions daily. It’s simple, it is quick, it tastes delicious. Brad's bacon wrapped grilled venison tenderloin is something that I have loved my whole life. They are fine and they look fantastic.
Great recipe for Brad's bacon wrapped grilled venison tenderloin. Brad's bacon wrapped grilled venison tenderloin Hello everybody, hope you are having an amazing day today. Today, we're going to prepare a distinctive dish, brad's bacon wrapped grilled venison tenderloin. It is one of my favorites food recipes.
To get started with this particular recipe, we must first prepare a few components. You can have brad's bacon wrapped grilled venison tenderloin using 5 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Brad's bacon wrapped grilled venison tenderloin:
- Get 1 whole venison tenderloin, cut in half
- Take 12 Oz apple smoked maple bacon
- Make ready 1 tsp olive oil
- Make ready 1 tbs Montreal steak seasoning
- Make ready 1 tbs Mrs dash seasoning
Place on a broiler pan on the center rack of the oven. Dust the top of the bacon with pepper and more salt, unless you're using bacon that's already peppered and ready to go, in which case you're a genius. Wrap a piece of bacon around the very end of the tenderloin, securing the bacon strip with a toothpick. Repeat this process until the entire loin is wrapped in ten or so bacon "loops." The tenderloin should look like an arm with a bunch of wrist watches on it, the watches being the bacon strips.
Instructions to make Brad's bacon wrapped grilled venison tenderloin:
- Trim tenderloin. Cut off any fat or silver skin.
- Rub with olive oil then seasonings. Wrap with bacon and secure with toothpicks.
- Place on a heated grill. All the way on low. Turn very often until internal temp reaches 135-140 for rare. That is how I prefer to serve it.
Wrap a piece of bacon around the very end of the tenderloin, securing the bacon strip with a toothpick. Repeat this process until the entire loin is wrapped in ten or so bacon "loops." The tenderloin should look like an arm with a bunch of wrist watches on it, the watches being the bacon strips. Drizzle remaining marinade over deer loin. Wrapped with a bit of bacon and cooked over high heat, grilled venison tenderloin medallions are succulent and flavorful. I prefer them cooked to medium rare for the ultimate in texture and moistness.
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