Ingredients

How to make it

  • Lightly pound meat into 1/4-inch thick medallions.
  • In a bowl, whisk honey, liquid smoke, season salt, soy sauce, and pepper together.
  • Add meat, toss to coat, cover and refrigerate for 6 to 8 hours.
  • Spread meat on a flat surface.
  • For each piece, place two to three jalapenos and about 1 teaspoon of cream cheese on the middle.
  • Roll meat snugly, wrap with 1/2 slice bacon and secure with skewer. Alternate two pieces rolled meat and two pineapple chunks on each skewer.
  • Place skewers over white-hot coals and grill two to four minutes per side or to desired doneness.

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  • saltymike 6 years ago
    Great way to prepare the deer's tenderloin. I gotta have some of this!
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  • frankieanne 6 years ago
    We used to eat a lot of deer when I was a kid. Wish we had had this recipe. Nice.
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