Ingredients:
Elk tenderloin trimmed and cut into 2 inch pieces
Bacon of your choice
Marinade
A splash of:
Balsamic vinegar
Red wine
Worcester
Olive oil
Orange juice
Rub
A shake of:
Salt
Pepper
Cumin
Garlic
Onion
Chili powder
Sugar
Cayenne
Ground coffee
Sauce
1/2 cup crumbled blue cheese
1/2 cup cream or half and half
2 tablespoons chipotle chilis in adobo sauce (These peppers pack a pretty serious heat, so add or remove according to personal preference.)
Marinate tenderloin in rub and liquid marinade for desired length (we marinated it for 2 days). Grill tenderloin pieces over medium heat for 6 to 10 minutes. Cook bacon over medium heat for 1 to 3 minutes. Wrap tenderloin in bacon and secure with butcher string. Grill bacon wrapped tenderloin over medium high heat for 5 to 10 minutes.
Sauce: In sauce pan combine blue cheese and cream. In a food processor, pulse chili peppers and adobo sauce until combined. Add blue cheese and cream to food processor and pulse until combined. Return to sauce pan to keep warm.
Enjoy!
Made this meal for my family tonight. What a hit!!!!!!!!
Do you make your own wild game sausage? Do you use a kit? Or have you figured out your spice/flavors yourself?
Thanks for the great recipes!
Matt McCune