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Venison Filet Mignon

I have read that venison is the meat of kings--and it must be rare to be fit for a king. This recipe proves that. This is Dick's idea. He came up with it one evening when Patsy was here. We three ate the whole thing.





List of Ingredients



• 1 venison tenderloin, sliced into 1-inch medallions
  
• bacon slices
  
• Worcestershire sauce
  






Instructions



1. Wrap bacon slices around the tenderloin medallions. Secure with toothpicks. Soak in Worcestershire sauce about 20 minutes.
   
2. Drain medallions, reserving marinade. Grill over hot coals about 3 minutes per side.
   






Final Comments


Serve with baked potato, tossed salad and French bread. What could be simpler?