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- Ingredients:
- 2 lbs Venison Tenderloin 8 oz Italian Salad Dressing
- 2 Jalapeno Peppers 1 tsp Seasoned Salt
- 1 Green Bell Pepper 1 Red Bell Pepper
- 1 Onion 1 lb Bacon
- Directions:
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- Slice tenderloin into 1" thick medallions. Chop peppers and onions and mix with seasoned salt and Italian dressing in a large plastic ziploc bag. Mix well, add tenderloin and marinate in frig for 24 hours. Remove medallions, wrap each border with a bacon strip and place on a baking dish. Top each medallion with reserved seasonings, onion and peppers, and bake in preheated 350-degree oven for twenty minutes. Be careful not to overcook and toughen the venison.
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