1 Venison Tenderloin
1 lb. bacon
2 cups mushrooms
1 clove garlic (Marsha likes pre-pressed garlic in a tube – 1 tsp. = 1 clove)
8 ounces cream cheese
1 cup breadcrumbs
Pit Boss Chop House Steak Rub seasoning
Olive oil
Preheat Pit Boss grill to 350 degrees.
Chop bacon into ½ inch pieces and brown in a 12-inch cast iron skillet. Once bacon is cooked halfway, then add mushrooms and garlic.
Once mushrooms and bacon are cooked then add cream cheese into skillet until melts. Then add breadcrumbs into the mixture. Turn heat off but leave in skillet.
Butterfly cut the tenderloin and then tenderize. Season on both sides with Pit Boss Chop House Steak Rub seasoning. Evenly add stuffing mixture to the butterfly tenderloin. Close tenderloin and tie off with butcher’s twine. Spray with olive oil.
Grill over medium/high heat until the meat reaches medium rare. For the best taste and texture, be sure to not overcook.
Slice and enjoy!
