Bacon Wrapped Venison Tenderloin Roll-Ups

We eat a ton of deer in our house, problem is no one can stomach the gamey taste of it, so I am always trying to find ways to make great food that everyone likes.  I have one child, whom if I would let him, would eat nothing but cream cheese.  So this recipe was created, they all love pickles, so the banana peppers seemed like the perfect fit for this meal.



1 lb. Venison Tenderloin, sliced longways into strips

1 C Cold Espresso (optional)

3 T Italian Dressing

1/3 C Cream Cheese, softened

1/4 tsp. Garlic Powder

1/4 tsp. Onion Powder

Garlic Salt

Pickled Banana Peppers


Black Pepper


-Take stripped tenderloin and place in coffee and dressing, allow to sit at least an hour, I prefer overnight. Drain well before use.

-Whisk together cream cheese, garlic and onion powder. Set aside.

-Place a slice of bacon on clean surface, lay tenderloin on bacon, sprinkle with garlic salt, place about 1 tsp. Cream Cheese mixture in center of loin.  Top with banana pepper, roll up bacon over tenderloin in pinwheel fashion.  Secure with toothpick.  Can sprinkle outside of bacon with black pepper.  Do this with all loin.

-Parchment line a plate and place rolls on plate.  Freeze at least 1 hour prior to cooking.  I used a cast iron grill pan to cook until bacon was crispy, but you can grill these as well. Enjoy!


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