JALAPENO DEER TENDERLOIN

Ingredients

1 deer tenderloin, best if slightly frozen
8 jalapeno peppers (fresh)
1/2 cup Dale’s marinade
1 tablespoon cajun seasoning
1/2 tablespoon black pepper
1 (8-ounce) bottle Italian dressing
1 tablespoon garlic
1 pound bacon
round toothpicks

Preparation

Cut tenderloin crosswise, 1/4-inch thick. Cut jalapeno peppers lengthwise into quarters, removing seeds. Combine all ingredients, except tenderloin, into bowl. Put tenderloin into a zipper-locking bag and pour mixture into bag and mix together well. Marinate.
Refrigerate for at least 12 hours. Place a piece of pepper and a piece of tenderloin onto a toothpick and wrap with 1/2 slice of bacon. Grill over hot coals until bacon is done.