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  • Topic: Stuffed Venison Tenderloin

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    • December 3, 2015 3:55 PM EST
    • Chris Avena
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      Ingredients


      • 1/2 cup Italian sausage meat (remove casing & scramble)
      • 1/2 cup Salsa
      • 1 10-inch tenderloin
      • 4-6 slices bacon



      Directions

      Butterfly tenderloin and pound. Mix sausage and salsa and spread on tenderloin. Roll tenderloin and wrap bacon, securing with toothpicks. Wipe a little oil on meat and place in the middle of pre-heated grill. Cook about 45 minutes turning several times. Check the temperature with a meat thermometer. When meat thermometer reaches 165-170 degrees, remove from grill and let sit for 10 minutes before slicing.
      This post was edited by Chris Avena at December 3, 2015 3:59 PM EST
    • December 4, 2015 8:02 AM EST
    • Scott Stover
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      <p>That sounds amazing!!!!</p>

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