Sweet Bacon-Wrapped Venison Tenderloin
2 lbs. venison tenderloins (a single deer loin or Moose or Elk or Pork or Beef)
½ lb bacon
3 cups brown sugar
2 cups soy sauce
¼ cup white sugar
1½ hours 40 min prep time.
- Mix brown Sugar and Soy sauce in a bowl into a thick, sticky brown paste.
- Put Deer Loin in a cooking tray and pour Brown Sugar/Soy Sauce mixture over loin. Roll tenderloin over in mixture, completely covering it.
- Let meat marinate in mixture at least 3 hours or overnight in fridge.
- Remove loin from tray, and place on a slotted bake sheet with a drip pan or aluminum foil below to catch dripping. Don't throw away marinade.
- Wrap a pice of bacon around the very end of the tenderloin, securing the bacon strip with a toothpick.
- Repeat this process until the entire loin is wrapped in ten or so bacon "loops." The tenderloin should look like an arm with a bunch
of wrist watches on it, the watches being the bacon strips.
- Drizzle remaining marinade over deer loin.
- Cover loin and bacon strips in a thin coating of white sugar.
- Place on center rack in oven and bake at 350 degrees for 30-40 minutes.
- Remove from oven and place on cutting board. Using a knife, cut the loin between each strip of bacon so that you have many pieces of meat, each
with their own toothpick.
- You can eat these pieces directly from the toothpick or remove the toothpick and eat like steak. You can thank me later.
Makes 2-3 servings.