Beazell's Cook Book

Bacon Wrapped Grilled Venison Tenderloin

Recipe detail

  • ( 0 Assessment ) 
  • Recipe prints
  • Recipe recommend
  • Facebook to share
  • Recipe export

Bacon Wrapped Grilled Venison Tenderloin  




1 venison tenderloin

1 tablespoon minced garlic

1 teaspoon Beazell's Cajun Seasoning

1/4 cup olive oil

1 cup reduced sodium soy sauce

Juice from one lemon

1 pound bacon



Clean the sinew (silver skin) off of the tenderloin with a very sharp filet knife. Cut the tenderloin down the middle so it will fit in a gallon Ziploc bag. In a bowl, add the garlic, Beazell's, olive oil, soy sauce and lemon juice. Mix well and pour over your tenderloin. Marinate in the refrigerator overnight or at least for quite a few hours.

Remove tenderloin and place the halves back together. Then, wrap completely in bacon. Grill at a temperature of about 350°F for 30-40 minutes. This should cook the meat to about medium. For y'all who prefer rare meat, adjust the cooking time to 25-30 minutes. Remove from grill and allow to rest for 10 minutes for slicing.


Only registered unsers may submit comments, please log in if you want o comment