Bacon Wrapped and Broiled Butterflied Medallions

2 venison tenderloins
1/2 pound thick-cut skinless bacon strips
2 (8-ounce) bottles Wishbone Italian Salad Dressing
Natural wooden toothpicks

Cut tenderloins across grain into 2-inch long pieces. Center knife on each piece and slice across grain three quarters of the way through. Lay open to make butterfly medallions. Divide butterflied medallions and dressing into several zip-close plastic bags and refrigerate 1 hour. Remove venison from marinade and reserve liquid. Wrap a piece of bacon around each butterflied medallion and secure with a toothpick. Broil as you would a small filet mignon. Be careful not to overcook; these small medallions cook very quickly. Cook to no more than medium rare.

 

 

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Bacon Wrapped and Broiled Butterflied Medallions recipe from:

The Ultimate Venison Cookbook for Deer Camp

Free recipes ©: Great American Cookbooks

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