- Elk tenderloin trimmed and cut into 2 inch pieces
- Bacon of your choice
A splash of:
- Balsamic vinegar
- Red wine
- Olive oil
- Orange juice
A shake of:
- Chili powder
- 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.