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
Made an adaptation of this tonight and it is tender and tasty. I used your dry marinade + worcestshire on elk backstrap, let it set for 2 days like you said, and wrapped each small butterfly steak with a slice of bacon held in place with a toothpick. It took about 15 minutes to grill to medium/MR, but my steaks were thick. Thanks for the idea. If you would like, check out my wild game recipe and high altitude baking blog at http://www.mealsfromthemountains.com.
Hi! I just took a look at your blog. Wow!!! You have some amazing recipes! I am so excited to start trying them! Thanks for visiting From Forest to Fork and I look forward to reading more on mealsfromthemountains!!
Thanks for checking out my blog! I don’t know if you remember me, but I worked with you at TVRC the first summer it was in Dubois (Meg O’Brien). I enjoy your creative recipes.and admire your family’s involvment in the outdoors. I have also tried your antelope meatballs and sausage quiche–both are really good recipes and I will be making them again!
Hey Meg!!! Of course I remember you! I didn’t realize that was your blog. How cool!! I’ll keep checking your blog for inspiration! Hope all is well!