We eat a lot of deer meat around here.
In fact, we don’t buy any beef from the grocery store.
Since deer season just wrapped up,
I have a freezer full of deliciousness to experiment with.
My husband did a great job
packaging his harvest this year.
The packages were clearly labeled &
the tenderloins were already cut into individual portions.
(Thank you for making my life easier!)
Tenderloin is a favorite around our house
and one of our favorite ways to cook it is wrapped in bacon.
It’s delicious & the fat keeps it from drying out.
Plus, it’s bacon, it makes everything better!
We like to experiment with different marinades
and for this recipe I added an Asian twist.
What You Need
2 lb of venison tenderloin
(can sub beef/pork)
(we cut ours into single serve portions)
1 cup Asian ginger dressing
1tbsp Worcestershire sauce
1/2 pack of bacon
>>mix the dressing & sauce
>>marinate the meat in mixture for at least 2 hours
(I left it overnight in the fridge)
>>preheat oven to 400 degrees
>>wrap meat in bacon
>>seer in cast iron skillet until bacon starts to crisp
>>pop entire skillet in oven for 30 minutes or until medium
You could add peppers, onions,
or mushrooms if you’d like.
I sautéed 1/2 an onion in
the pan with mine.
This was a huge hit at our house.
We hope you enjoy it just as much!
What are some of your favorite marinades??
Share in the comment section below!