653. BACON-WRAPPED GRILLED DEER TENDERLOIN

makes four servings

2 pounds deer tenderloin, cut into ½-inch slices
1/3 cup honey
1 tablespoon liquid smoke flavoring
2 tablespoons seasoning salt
2 tablespoons soy sauce
Pinch cayenne pepper or dash Tabasco
½ cup pickled jalapeno peppers, or substitute sliced fresh jalapeno pepper
4 ounces cream cheese
½ pound partially cooked bacon strips, cut in half
12 to 16 pineapple chunks, about 1-inch squares
8 to 10 wooden skewers, soaked in water for 30 minutes

Lightly pound meat into ¼-inch thick medallions. In a bowl, combine honey and next next ingredients. Add meat, toss to coat, cover and refrigerate for 6 to 8 hours. Spread meat on a flat surface. For each piece, place two to three jalapenos and about 1 teaspoon of cream cheese on the middle. Roll meat snugly, wrap with ½ slice bacon and secure with skewer. Alternate two pieces rolled meat and two pineapple chunks on each skewer. Place skewers over white-hot coals and grill two to four minutes per side or to desired doneness.

NOTE: This recipe works well with tenderloins or backstraps. Don't pulverize the meat into oblivion. A light pounding until the meat is of even thickness, about ¼-inch, will suffice. If you're sensitive to salt, reduce the seasoning salt by half.

courtesy of: Rob Robertson, Madison, Mississippi / ESPN Outdoors