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1 lb venison tenderloin
3/4 lb bacon
1 cup sweet white wine
Meat seasoning blend of your choice (garlic, paprika, onion powder, cumin, thyme, salt, pepper is our go-to)
Cherry wood for smoking in a smoker or on the grill, but any good smoking wood will work.
Trim the ends if the backstrap so that it's even. The ass end tapers and the smaller end will cook faster so cut it off. Marinate the venison in a cup of white wine. Season with your favorite herbs and spices. Wrap the venison in bacon strips and use toothpicks to keep the strips in place. Grill venison tenderloin until medium-rare, a minute on each side. Close grill and cook for additional 30-45 minutes over indirect heat. Internal temperature should read 145-160 F.
