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Bacon-Wrapped Tenderloin

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TasunkaWitko View Drop Down
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aka The Gipper

Joined: 10 June 2003
Location: Chinook Montana
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    Posted: 23 November 2005 at 08:16
Bacon-Wrapped Tenderloin

This recipe is a winner at deer camp or at home. The term “tenderloin”
refers to the cut found inside and underneath the backbone, sometimes
called the backstrap. Do not confuse this cut with the loin, which is found
above the backbone along the back of an animal and is also sometimes
referred to as the backstrap.

• 1/4 tsp. salt
• 1/4 tsp. onion powder
• 1/4 tsp. garlic powder
• 1/4 tsp. pepper
• Venison tenderloin (about 1 lb.)
• 2 strips bacon
• 1 Tbsp. butter or margarine

In small bowl, combine salt, pepper, onion powder and garlic powder.
Rub all sides of tenderloin evenly with spice mixture. Wrap bacon strips in
a spiral around tenderloin, securing ends with wooden toothpicks.
Heat 10-inch cast-iron skillet over medium heat. Melt butter in skillet.
Add tenderloin. Cook 4-6 minutes, or until meat is browned on all sides.

Reduce heat to low or set skillet off direct heat and cover. Cook for 12-15
minutes, or until meat is desired doneness, turning tenderloin
occasionally. Let stand 5 minutes before slicing.
TasunkaWitko - Chinook, Montana

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