Elk Tenderloin

tx_packmule · May 16, 2012

butterflied elk tenderloin;
lightly marinated in worchestershire & Tony's;
stuffed with hot pork pan sausage, jalapeno & colby jack cheese; wrapped in bacon;
smothered in zesty italian.

Before

After

bucklover · May 18, 2012

Was it as good for you as it looks like it would be for me?

tx_packmule · May 18, 2012

I could have driven around all day and not found enough mamas to slap.

whiskeybent · May 19, 2012

Yummmmmmm! I need to try this

Bates7 · May 20, 2012

Hey TX, how long did you bake it for and at what temp? Covered or uncovered?

http://img1.jurko.net/avatar_13010.jpg[/img][/url]

tx_packmule · May 21, 2012

Cooked on grill, uncovered. High heat for 2m a side to seal it and move it over to medium heat for about 8-10/side to let the sausage cook. The pork adds fat to it and will keep it from drying out.

TheWife · Jan 23, 2013

TX, What is Tonys???

tx_packmule · Jan 29, 2013

Tony Chachere's Creole Seasoning (Lawry's seasoned salt or sea salt would work too)

I cook another tenderloin a month or so ago, but injected it with Chachere's butter & jalapeno marinade. It was good as well.

wapiti99 · Oct 23, 2013

holy smokes, that looks awesome. gonna go home and defrost a package of backstrap

Zeke · Dec 20, 2013

Dammit tx-mule! I'm hungry after seeing that.

It's something I'll try over the Holidays for sure.

Thanks,
Zeke

Bates7 · Jan 2, 2014

I made it last weekend and it was super good. Thanx.

[/im
g][/URL]

Phantom Hunter · Jan 9, 2014

Tried this tonight with some antelope backstrap. It turned out great. Wife and daughter loved it. They even left me a little piece for lunch tomorrow.

Gator · Mar 30, 2014

That's a great sounding dish, I'm going to try it soon.

"I have found if you go the extra mile it's Never crowded".
>[Font][Font color = "green"]Life member of
>the MM green signature club.[font/]