- 2 lbs Venison tenderloin
- 2 Jalapeno peppers
- 1 Green bell pepper
- 1 Red bell pepper
- 1 Onion
- 1 lb Bacon
- 8 oz Italian salad dressing
- 1 tsp Seasoned salt
- Black pepper to taste
- Slice tenderloin into 1-inch-thick medallions. Chop peppers and onions and mix with seasoned salt and Italian dressing in a large plastic Ziploc® bag. Mix, 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 remaining seasonings, onion and peppers, and bake in preheated 350-degree oven for 20 minutes. Do not overcook.