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Tennessee Tenderloin
Submitted by Ashton Knowles.

~ 1 side deer tenderloin/backstrap
~ 1 – 2 lbs bacon
~ Mr. Yoshida’s sweet teriyaki sauce or your favorite teriyaki sauce
~ toothpicks

Cut the meat into 1 1/2" cubes.

Cut the bacon slices in half. Wrap one piece around each cube. Secure with toothpick(s).

Place meat cubes in a large bowl with a lid and cover with the sauce.

Seal and refrigerate at least 3 hours. Overnight is better. Flip around occasionally so they are coated well.

Remove and drain.

While they drain, heat grill to medium heat.

Place on grill and cook until the bacon is just done flipping as needed. Don’t overcook!

Serve with your favorite grilling side dishes and enjoy.

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