Jalapeno Stuffed Tenderloin
May 25, 2008
~ deer tenderloin/backstrap
~ 1 bottle Italian dressing
~ Dale’s seasoning or your favorite seasonings
~ hot sauce
~ cream cheese
~ jalapeno peppers, sliced
~ large onion, sliced
~ bacon
Cut the tenderloin into two equal pieces.
In a large bowl, combine the dressing, seasoning to taste and a few dashes of hot sauce. Add the meat.
Cover and refrigerate at least 2 hours. Remove the meat and butterfly each piece.
Spread some cream cheese on one half. Top with sliced peppers and onions.
Fold the other half over the top. Wrap the whole thing with bacon and secure with toothpicks.
Repeat with the piece of meat.
Grill or smoke over medium to low heat until medium to medium rare.
Serve and enjoy.
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