Bacon Wrapped Elk Tenderloin with Chipotle Blue Cheese Sauce


      • Elk tenderloin trimmed and cut into 2 inch pieces
      • Bacon of your choice

A splash of:

      • Balsamic vinegar
      • Red wine
      • Worcester
      • Olive oil
      • Orange juice

A shake of:

      • Salt
      • Pepper
      • Cumin
      • Garlic
      • Onion
      • Chili powder
      • Sugar
      • Cayenne
      • Ground coffee


      • 1/2 cup crumbled blue cheese
      • 1/2 cup cream or half and half
      • 2 tablespoons chipotle chilis in adobo sauce (These peppers pack a pretty serious heat, so add or remove according to personal preference.)


Marinate tenderloin in rub and liquid marinade for desired length (we marinated it for 2 days). Grill tenderloin pieces over medium heat for 6 to 10 minutes. Cook bacon over medium heat for 1 to 3 minutes. Wrap tenderloin in bacon and secure with butcher string. Grill bacon wrapped tenderloin over medium high heat for 5 to 10 minutes.
Sauce: In sauce pan combine blue cheese and cream. In a food processor, pulse chili peppers and adobo sauce until combined. Add blue cheese and cream to food processor and pulse until combined. Return to sauce pan to keep warm.