Here's one that's always a hit with my bunch.....

Take a whole deer tenderloin(beef loin if hunting season wasn't too kind), and starting at the edge make an incision the length of the loin about 1/2" deep. Take the incision a bit deeper and as you go the length of the loin, roll the remainder (bigger side)and just keep rolling and cuttiing until you have basically a thin flat peice of meat.You're basically butterflying the loin. Take some montreal steak seasoning and sprinkle one side.
Turn the meat over.
Once you have a nice flat piece of meat, take a couple of packages of cream cheese and soften it a bit. Take a few (suit your taste) chopped jalapeno peppers, some chopped onion anda handful of ceasar salad croutons and combine with the softened cream cheese. Once you have the cream cheese/pepper/onion/ croutonmixture combined, spread it evenly on the butterflied loin. Roll the meat back into it's original shape and tie with butcher's twine about every 1/2".

I use a charcoal grill and I make a pile of good coals to one side of the grill. Place the loin to the other side, but closeand cook for about 40-50 minutes, depending on how well done you like your meat.

Once you take it from the grill, remove the butcher's twine and slice about 1/4" to 1/2" thick. It's fine eating!

You can make almost any variation in what you stuff the loin with. I like the cream cheese and just about anything else you'd like to put in there.
I have also used a couple of cans of sliced mushrooms with the cream cheese and some bacon bits. You can also wrap bacon around the loin and then place it a little closer to the fire. Use your imagination!


GH