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Sausage Stuffed Tenderloin
Our thanks to Christopher Lay for sending in this recipe.
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~ 1 whole deer tenderloin/backstrap
~ salt and pepper
~ 1 lb sausage, your choice of flavors, cooked and crumbled
~ 1 package cream cheese
~ 1 onion chopped
~ 1 green pepper, chopped
~ Dale’s seasoning or your favorite seasoning
OR
~ Italian dressing
~ bacon
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Butterfly the tenderloin lengthwise or if it is a big one, butterfly it like a ‘z’ if you were looking at the end. You want to have a large thin piece of meat that can be rolled up.
Season with salt and pepper.
In a bowl, mix the sausage, cream cheese, onions and peppers together. Spread a thin layer on the meat.
Carefully roll the meat up so it looks like a cinnamon roll.
Sprinkle with the Dale’s seasoning and/or brush on Italian dressing.
Wrap with bacon and secure with toothpicks.
Grill over medium heat until done or place in a baking dish and bake at 350 degrees until done.
Serve and enjoy.
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