Bacon Wrapped Jalepeno Venison Backstraps

Since Brandon and I cant eat this for a while, I figured I would imagine the bacon-y goodness and write up the recipe for you. We've tried it grilled, but the bacon makes a mess on our Jenn Air, so we've resorted to sticking them in the oven. Still amazing, and even more juicy because it bathes in bacon juices the whole time it cooks. My arteries are screaming as we speak.

   

Ingredients

1 Whole venison tenderloin. We normally use 1/2 to one whole tenderloin, depending on how many we're feeding.

1-2 Packs bacon (not thick cut, you want it to be flimsy).

3 Jalapeños, de-seeded and de-veined.

Marinade (Preferably Lawry's Steak & Chop)

Salt, pepper, & garlic powder to taste.  

 

Prep

If your meat is already thawed and soaked, skip step 1.

1. Thaw tenderloin (I usually do so overnight). Soak tenderloin in saltwater or milk for majority of the day.
2. Preheat the over to about 350.
3. Slice tenderloin into small steaks, about 3/4 inch thick, 2-3 inches long.
4. Soak tenderloin cutlets in marinade while you prep bacon and jalapeños.
5. Cut bacon in half.
6. Cut jalapeños to desired size. I cut mine to pretty small pieces. Like 1/2 inch by 1/2 inch squares. But if you're into much spicier foods, feel free to use as big of pieces as you want.
7. Take a piece of tenderloin and place a piece of jalapeño in the center. Wrap cutlet in bacon to hold jalapeño in.
8. Repeat until all your tenderloin cutlets are gone.
9. Place in foil lined pan (with sides! NOT COOKIE SHEET)
10. Stick in the over for about 20 minutes & voila!

So give it a try this weekend and give it a try while we just imagine the goodness. Feel free to send in pictures if you just love it!

 

 

***If you try this on the grill, follow steps 1-8 the same, but hold pieces together with toothpicks. Also, make sure your toothpicks have been soaked in water. Or else you'll have fire, a LOT of fire.***