Ingredients Venison Backstrap/Tenderlion cut into Medallions

Sliced Bacon/optional

Toothpicks or twine

Dr. Pete's Burgundy Marinade


After cutting venison backstrap or tenderlion into medalions, you may wrap each with a slice of bacon or not and secure with toothpick or twine. You may want to put more than one piece of meat in each wrapping to make equal portions for your guests. Coat each medalion with Dr. Pete's Burgundy Marinade. Let marinate 4-6 hours or longer in refrigerator. Grill over medium coals. Do not overcook venison, serve hot off grill.  Beautiful and delicious served with roasted vegetables in a rustic pan or plate.