Sharing a post from my Facebook page (Field & Fork)
Call me odd but I’ve never cared much for venison tenderloin. The texture is strange to me and I normally made it into large hunks of jerky.
Today I wanted to play with some axis tenderloin from a deer I killed Friday.
We had done a fish fry earlier and my fryer was still out so here’s what I came up with:
Bourbon Axis Bombs
Protein:
Axis tenderloin, cut 1 1/2” thick on bias
Thick cut pepper bacon
De-seeded jalapeño cut on bias 1 1/2”
Wrap it all up and pin with tooth picks, season liberally with @chupacabrarub
Glaze Sauce:
4 tablespoons Honey
1 tablespoon Yellow mustard
1 tablespoon Brown sugar
4 ounces Quality bourbon
1 tablespoon Cholula
Touch of maple syrup
Black pepper
Melt together in a small sauce pan
Deep fry your wrapped tenderloin, then glaze once it’s fresh out of fryer. Don't over fry, the bacon will continue to cook and crisp for a minute when its pulled out.
I really enjoyed this. I love deep fried jalapeño and enjoyed the sweet and spicy. Give it a whirl!
![[Linked Image]](https://texashuntingforum.com/forum/pics/userpics/2024/06/full-12866-423930-292976646_461237746007872_8450390653360439441_n.jpg)