Grilled Bacon Wrapped Tenderloin

Hubby was so excited by this recipe - he really liked it.  So, since he really liked it the first time, we tried it on the big green egg.  No venison?  No problem, use beef or pork.

  10 Ounce Soy Sauce                                                                1 to 2 Lb Tenderloin

  3/4 Cup Dark Brown Sugar                                                      2 Tbl Red Hot

  3/4 Cup Light Brown Sugar                                                      1/2 Lb Bacon

Mix the soy sauce and sugars, pour over the tenderloin.  

Marinade at least 3 hours.  Remove from marinade, DO NOT discard marinade.

Heat your grill to 350 degrees.  

Wrap the tenderloin in bacon and hold with toothpicks.  Brush bottom of tenderloin with oil and place on grill.  

Cook until meat registers 5 degrees below done (done is 140 for medium venison, 145 for medium beef).  When meat reaches the 5 degrees below done, remove it from the grill and let it rest.  No need to fry or turn, the bacon will be crispy from the grill.

Venison Burgers

Find yourself with venison remaining?  Grind it, add bacon and make burgers.  They make juicy, tasty burgers.  Add more, or less, red hot.  Top with your favorite cheese and enjoy.  I used some stew meat and some tenderloin and a low sodium bacon. 

  3 Lb Venison                                                                           1 Tbl Pepper

  1 Lb Bacon                                                                              4 Large Eggs

  1 Tbl Kosher Salt                                                                     1 Tbl Red Hot

Grind venison and bacon with a large grinder plate.  Grind a second time with a small grinder plate.  Mix all ingredients.  Divide into balls approximately 4 ounces each and press into patties.  Cook or freeze.

Stew

Got Wine?  How about stew meat - venison, beef or both?  Then this stew is for you.  I used Three Ships to the Wind from Adams County Winery and a mix of both beef and venison.  Don't have wine?  Use all broth.

  1 Tbl Olive Oil                                                                        3 Cloves Garlic, Minced

  1 1/2 Lb Stew Meat, Beef OR Venison                                    2 Cups Carrots

  1 Tsp Dried Thyme                                                                 2 Cups Potatoes, Diced

  1/2 Tsp Salt                                                                            2 Tbl Cornstarch

  1/2 Tsp Pepper                                                                       4 Tbl Water

  2 Cups Beef Broth                                                                 1 Cups Peas

  3/4 Cup Red Wine, Semi Dry Or Dry                                     

Heat 1/2 tbl of the oil in a large pot and brown stew meat (cut into 1 inch pieces).  Remove and set aside.  Add remaining oil and add the garlic and thyme.  Cook until fragrant and return the stew meat to the pan.  Add the salt, broth and wine and bring to a boil.  Reduce heat to low and simmer for about 20 minutes.  Stir in carrots and onions and simmer until soft.  Dissolve cornstarch in water and add to the beef mixture along with the peas..  Stir to combine thoroughly and cook until just beginning to thicken.