Sunday, January 07, 2007

Sausage Stuffed Tenderloin

Willy says he aint tried this one. But any time you can stuff Deer meat with Pig meat - its got to be good - 10-4 Willy

Sausage Stuffed Tenderloin

~ 1 whole deer tenderloin/backstrap
~ salt and pepper
~ 1 lb sausage, your choice of flavors
~ 1 package cream cheese
~ 1 onion chopped
~ 1 green pepper, chopped
~ Dale’s seasoning or your favorite seasoningOR
~ Italian dressing~ bacon

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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