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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!
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