This fajita meat tastes amazing (whether you actually make fajitas out of it or not).
Time: 4 hrs and 30 mins • Prep Time: 4 hrs • Cook Time: 30 min
Serving Size: 40943
1 medium venison tenderloin
1 cup soy sauce
1 1/3 cups brown sugar
2 tablespoons Worcestershire sauce
10 -12 slices bacon
Lime pepper seasoning
Marinate the venison in the Worcestershire, soy sauce and brown sugar at least 4 hours, overnight if possible.
Next, cut the tenderloin length-wise into 2 inch wide strips. Wrap each strip in bacon, securing with wet toothpicks (wet, so they don't burn on the grill).
Sprinkle your wrapped tenderloin strips with garlic salt and Lime Pepper seasoning.
Grill over indirect heat to cook for the first 20-30 minutes (be careful not to over-cook), At the end place the strips directly over the direct heat or hot coals, turning frequently until the bacon is all brown and bubbly.
Let cool, then remove the toothpicks, take the wrapped strips and cut into smaller strips. Place on a flour tortillia, add cheese, guacamole, and your favorite fixins'.
If you want grilled peppers and onions on your fajitas you can make those on the stove for on the side or back burner of your grill while your meat is grilling.
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