Venison Tenderloin with Heat

submitted by Don and Sally Mullis of Camo Solutions

• 2 lbs. Venison Tenderloin, cut into medallions 1 1/2" thick
• 8 oz. Zesty Italian Salad Dressing
• 2 Jalapeno Peppers, minced
• 1 tsp. Salt
• 1 Green Bell Pepper, seeded, membrane removed and minced
• 1 Red Bell Pepper, seeded, membrane removed and minced
• 1/2 Onion, peeled and minced
• 1 lb. Bacon, Pettie Jeans Peppered Bacon (I prefer)

Slice Tenderloin 1 1/2 thick medallions. In large plastic type zip-lock bag, add green and red bell peppers, Italian salad oil, & salt. Add tenderloins to marinade and refrigerate for up to 24 hrs. Remove medallions, wrap each one with bacon slices. Place on grill or baking dish.

Top medallions with reserved marinade and bake at 350 degrees for 20 minutes. Be careful NOT to overcook tenderloins.

(or Grill for 5-6 minutes over High Heat.)

For more great recipes... you can order Don and Sally's Backwoods Wild Game Recipes United at www.camosolutions.com

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