This recipe is contributed by Kristin, Kenneth's fiance. I'll tell this on Kenneth. We started the venison business when Kenneth was 4 years old. He used to say he was going to grow up and find himself a "chick" that could cook venison and drive a 4 wheeler. Well, it looks like he's found her! We are all looking forward to their wedding in June.
Claudia
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Venison Loin wrapped in bacon
1 pound bacon
Italian dressing
Worcestershire sauce
Toothpicks
Slice tenderloin into ½” thick pieces. Make sure each piece is approximately the same size to ensure even grilling. Place pieces in a sealable container.
Pour a generous amount of Italian dressing over the venison. Add dashes of Worcestershire sauce also. Close container and shake the mixture until the venison is coated.
Marinate in the refrigerator for 2-3 hours.
After marinating the meat, wrap each piece of venison with ½ of a slice of bacon. Secure bacon with toothpick. The bacon should cover about ½-¾ of the meat surface.
Grill the pieces until the desired temperature of the meat 160 degrees) is reached and bacon is crispy.
HELPFUL TIPS:
Soak toothpicks in water before using them… this will prevent the toothpicks from burning while grilling the meat!
Although this recipe is designed for venison, it works well with beef as well as other wild game animals – such as, quail, pheasant, and dove!
Kristin Kierspe
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