Brown Sugar and Bacon Loin (requested by some who tried it)

Home Forums Recipes Brown Sugar and Bacon Loin (requested by some who tried it)

This topic contains 8 replies, has 7 contributors, and was last updated by hornhunter hornhunter 1 year, 6 months ago.

Viewing 9 posts - 1 through 9 (of 9 total)
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  • October 2, 2012 at 3:25 pm #496768 Back to Top REPORT
    q2hunter
    q2hunter

    Joined: 6/21/2007
    Location: Virginia
    Ingredients:
    1) Venison Loin
    2) Dales seasoning sauce
    3) Bacon (I like brown sugar or maple bacon)
    4) Brown sugar
    5) Whipped butter (I use country crock)
    6) Bowl
    7) Grill

    -Mix brown sugar and butter into paste, amounts vary depending on your taste buds of how much brown sugar. I love the taste of the brown sugar with the venison so I mix it pretty stiff.

    -Cut steaks into 1″ to 1.5″ thick cuts (much like a steak fillet)

    -Dales sauce can be over bearing to some, its strong. I dont like to soak very long. If you like the Dales strong, cut your venison first and soak while mixing and preparing your butter/brown sugar. I dont like it strong so at this point I wrap the “medallions” in the bacon. Wrap the bacon around the 1″ to 1.5″ side, so that when the steak is on the grill the bacon is on the side of the steak. Tooth picks work great to hold the bacon in place.

    -Next, since I dont like Dales very strong, I preheat the grill, and drop the steaks (already with the bacon) into the bowl and pour a little Dales over top. I usually take just a minute to rub the sauce on each side.

    -Place medallions on grill (I use med/med low heat, about 300 degrees tops) and brush brown sugar/butter paste on top side. About 4-5 min flip and brush paste on other side.

    -As most already know, dont over cook venison, about 8-10 min, depending on thickness of cuts, at 280-320 degrees will give you a nice warm pink middle, and one fine tasty steak. I love it with asparagus blackened with olive oil and red pepper in a frying pan, and a garden salad.

    Hope you enjoy your venison tenderloin brown sugar and bacon medallions!

    October 2, 2012 at 4:23 pm #539288 Back to Top REPORT
    hocktl
    hocktl

    Joined: 2/1/2007
    Guilty as charged. This is a great recipe.
    October 2, 2012 at 5:40 pm #539289 Back to Top REPORT
    the-ghost
    The Ghost

    Joined: 10/27/2010
    Location: Black Hills
    This sounds very good. We don’t have Dales seasoning in my part of the country (that I know of). Is it a thick liquid sauce like barbeque sauce or is it a dryer spiced rub? If it is the thick sauce I would imagine that I could use any type of barbeque sauce.

    Thanks for sharing.

    October 2, 2012 at 6:32 pm #539290 Back to Top REPORT
    hocktl
    hocktl

    Joined: 2/1/2007

    This sounds very good. We don’t have Dales seasoning in my part of the country (that I know of). Is it a thick liquid sauce like barbeque sauce or is it a dryer spiced rub? If it is the thick sauce I would imagine that I could use any type of barbeque sauce.

    Thanks for sharing.[/quote:1fjzmlpn]

    Dales is not what I would call thick and is nothing like BBG. It’s a dark seasoning.
    http://www.dalesseasoning.com/

    I don’t mean to highjack someone elses thread but I suspect you could get by with Worcestershire sauce and it woudl be just as good.

    October 8, 2012 at 2:50 pm #539291 Back to Top REPORT
    q2hunter
    q2hunter

    Joined: 6/21/2007
    Location: Virginia
    Since my family and I enjoyed this recipe last night, thought I’d snap a few pics to share.

    One big fat nanny doe tenderloin cut into 1.5″ thick cuts!

    Tenderloin cuts soaking in a lil Dales sauce

    Wrapped in bacon with a toothpick to hold bacon in place

    My mouth was watering as I placed them on the grill, you can see the brown sugar/butter paste added to the top side, then add to other side when you flip them.

    Couple minutes on each side, while putting the butter and brown sugar paste on each side, then rolling them around on the sides to cook the bacon a lil bit.

    Voila!!! Served with a salad, sweet potato, and grilled onions. Also not pictured was a wonderful Butternut squash pie with whipped cream!

    October 8, 2012 at 5:34 pm #539292 Back to Top REPORT
    henro
    henro

    Joined: 10/9/2007
    View My Bows
    Wow this looks good! There’s two fresh slick heads hanging in my garage that I might have to try this out with the younger one…
    Mathews MR5 29"@70lbs 620gr @ 261fps Victory VAP250 w/ SS insert & 190gr Steelforce Single Bevel African Phathead 22.75% FOC Elite Judge 29"@70lbs "When it comes to hits try for the best but prepare for the worst." Dr. Ashby
    October 8, 2012 at 7:42 pm #539293 Back to Top REPORT
    bbeltram
    bbeltram

    Joined: 1/20/2008

    This sounds very good. We don’t have Dales seasoning in my part of the country (that I know of). Is it a thick liquid sauce like barbeque sauce or is it a dryer spiced rub? If it is the thick sauce I would imagine that I could use any type of barbeque sauce.

    Thanks for sharing.[/quote:2sjjzg6m]

    Dales is not what I would call thick and is nothing like BBG. It’s a dark seasoning.
    http://www.dalesseasoning.com/

    I don’t mean to highjack someone elses thread but I suspect you could get by with Worcestershire sauce and it woudl be just as good.[/quote:2sjjzg6m]

    X2. I think Dale’s has a heavy soy sauce flavor to it.

    October 8, 2012 at 8:09 pm #539294 Back to Top REPORT
    jdubya
    jdubya

    Joined: 7/29/2011
    This post should have had a warning attached….”Don’t read while hungry”….that looks delicious!! I will definitely be trying that out this fall.
    January 28, 2013 at 9:10 pm #539295 Back to Top REPORT
    hornhunter
    hornhunter

    Joined: 4/3/2009
    Just wanted to thank you for the recipe,tried it today and tasted great
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