Chef Tony prepares grilled Venison tenderloin medallions two different ways on his Grill Dome and shows you how. He begins on the large side of the tenderloin, wrapping the medallions with bacon and follows by herb encrusting the medallions from the smaller end of the tenderloin. Using fresh Rosemary, Mint, Oregano, Thyme, as well as dried Sage, Basil, Cumin, Chile, and Paprika; this is sure to be perfect for any occasion. For more grilling information, videos, tips, and tricks check out www.bbqguys.com or contact Chef Tony direct @ cheftony@shopperschoice.com
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