It sure doesn’t take me much to get in the mood for deer season. One of the sure shot ways is to cook a now all-time favorite stuffed and wrapped venison tenderloin. I usually just skip the stuffing stage. Turns out that is a step you’re not going to want to ever skip. Here’s the prep and cooking instructions for your sure shot meal to get your ready for season.
- Tenderloin / Backstrap / Meat of choice
- 1/2 Medium White Onion
- 1/2 Bell Pepper
- 1 Jalepeño
- 1 Small Cream Cheese
- 1 Pack of Bacon
Step 1. – Split or open the tenderloin. (for my cookout while watching football, I cooked 2 tenderloins along with a backstrap). There’s many ways to do this, so however you choose should be fine.
Step 2. – Prepare stuffing Ingredients. Cut onion, bell pepper, jalepeño. Make sure to take the left over Bell Pepper and Onion, as you’ll want to sauté those to eat with the cooked meal.
Step 3. – Ready to Season, Stuff and Roll. Season both sides of the meat with your favorite seasonings. I used some of my favorite spices, including the all basic flavorful Season-all. Lather generously with cream cheese then place your choice of veggies with amounts.
Step 4. – Gently roll ends together then place over laid out bacon. Do a criss cross method with the bacon and stab with a few toothpicks.
Step 5. Go ahead and get the grill ready. Cook them for 15 – 20 mins over medium to high head on the grill. You can cook longer, I just choose to eat my red meat at medium rare to medium temperatures.
Step 6. – Enjoy! I prefer to have friends and family over to help enjoy the harvest. It lends itself for great fellowship and to remember the hunt. There isn’t a meal of venison that I don’t eat and not think about that moment in time. I am grateful for the harvest and the ability to feed my friends and family.