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Comment by J.J. Smith III on December 17, 2014 at 10:16

Oh my gosh, that sounds good.

Comment by Jan Carter on December 16, 2014 at 17:27

Sweet Bacon Wrapped Venison Tenderloin

2 lbs venison tenderloins (a single deer loin)
1/2 lb bacon 
3 cups dark brown sugar
2 cups soy sauce (Regular NOT low-sodium)
1/4 cup white sugar (Optional for added Sweetness)

Directions:

1
Mix brown Sugar and Soy sauce together in a bowl. They should combine nicely into a soupy soy liquid.
2
Put Deer Loin in a cooking tray and pour Brown Sugar/Soy Sauce mixture over loin. Roll tenderloin over in mixture, completely covering it.
3
Let meat marinate in mixture at least 3 hours or overnight in fridge. It's best to marinate for 8 hours if you have the time. Also GREAT to use a Food Saver or other Vacuum device to Vacuum pack/seal the meat with Marinade. With this method, you can achieve Overnight-level marinade in just a couple hours!
4
Remove loin from tray, and place on a slotted bake sheet with a drip pan or aluminum foil below to catch dripping. Don't throw away marinade.
5
Wrap a piece of bacon around the very end of the tenderloin, securing the bacon strip with a toothpick.
6
Repeat this process until the entire loin is wrapped in ten or so bacon "loops." The tenderloin should look like an arm with a bunch of wrist watches on it, the watches being the bacon strips.
7
Drizzle remaining marinade over deer loin. You can continue to baste the loin with the marinade throughout the cooking process with either a brush or a turkey baster.
8
Place on center rack in oven and bake at 350°F for 30-40* minutes. *This should cook the meat to about Medium. For those of you who prefer rare meat (like me), cut the time to 25-30 minutes and then follow with the "OPTION 2" step below regarding searing.
9
OPTION 1 - with about 10 minutes of cooking time left, you can lightly dust the top of the loin with white sugar. This creates a sweet crust on top of the bacon. Might be too sweet for some. Try doing it on just HALF of the loin to see if you like it!
10
OPTION 2 - For a crispier crust and crispier bacon, remove Loin from oven and place the Loin(s) directly on a Grill over medium-high heat to sear the bacon and outer loin. (Thanks to all of you reviewers who taught me this. It's a great step for those of us who like a cooked crust and a pink center).
11
Remove from oven and place on cutting board. Using a knife, cut the loin between each strip of bacon so that you have many pieces of meat, each with their own toothpick.

Comment by Jan Carter on October 12, 2014 at 16:59

LOL, is it a bad day to say we are having Ham?

Comment by peter force on October 11, 2014 at 23:29

huge hunk of sweet potatoes covered in a pile of mini marshmallows-toasted - and it was awesome!!

Comment by Jan Carter on October 11, 2014 at 22:26

veggie wrap

Featured Comment by Charles Sample on October 11, 2014 at 22:18

For supper had fish from Captain D's.  Actually it tasted pretty good, better than I expected.

Comment by J.J. Smith III on October 11, 2014 at 20:57

We went to red Lobster, to celebrate Karlees competition today.

Comment by Jan Carter on September 29, 2014 at 16:45

well back on crackers and water

Comment by john garcia on September 29, 2014 at 13:24

My lunch today, squash with corn and some onions. Fried in a little olive oil.

Comment by Jan Carter on September 22, 2014 at 19:53

sounds good!  I will be having some chinese while Donnie is gone but mostly I will be back on salads

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