- Wed Oct 12, 2011 7:21 pm #175173
I started with a fresh (aged 1 week) tenderloin from a 1.5 year-old doe. Cut it in half so you have 2 pieces the same length. Then butterflied both halfs to give 2 thin wide slabs. I marinaded them in Jack Daniels Steakhouse that comes in the zipseal bags for an hour or so. I laid them out, heated 1.5 ounces of bacon drippings (I always keep some in the fridge) and spread it on. Then it was rolled up, both halfs togather, wrapped in Hickory smoked bacon and tightly tied with roast twine. Into the oven uncovered at 325 until the internal temp was 140. I also basted it with the drippings a couple times. After 10 minutes rest time, we were in for a real treat! WOW! Fantastic! Picture included for Anthony! Anyone's mouth watering, yet?