Venison, chicken, bacon wrap

Ingredients:
1 Venison tenderloin (marinated)
6 Boneless/skinless chicken breasts
1 lb of thick cut bacon
1 small red/yellow pepper
1 medium sweet onion

Step 1. Slice up your peppers and onions and saute them in a pan

(I use butter and cayenne pepper for flavor)

Step 2. Slice your tenderloin like a hot dog bun and apply marinade or glaze
( I use a blend of seasonings as well as traditional marinade ingredients such as Worcestershire, bbq sauce, and minced garlic. I puncture the tenderloin with a fork several times to help it absorb the flavor. I let the tenderloin marinade while the veggies are softening)

Step 3. Stuff the sauteed vegetables into the marinated venison and coat the outside with the remaining marinade

Step 4. Flatten the chicken breasts using a tenderizer or similar tool.
( I dust one side of the chicken in black pepper and the other in Beer Can chicken seasoning. Then I dust both sides with lemon pepper)

Step 5. Fold the chicken over the venison.
(Be sure to cover all sides and top and bottom with the chicken, space it evenly)

Step 6. Lay out the bacon like a sheet
(I dust the exposed side with Applewood seasoning)

Step 7. Begin to roll the bacon over the chicken
(start from one end and work your way to the other side. Grab one piece at a time and fold it over to get the roll started)

Step 8. Bake at 425 for about 35-40 minutes or until the center has reached 140 degrees
(I use an electronic thermometer and check it every couple of minutes after the 30 minute mark. I also use bread crumbs dusted in applewood seasoning covered with olive oil and garlic to give the log a crust)

Step 9. Feast!