1 caribou, elk, moose or deer backstrap (loin)
2-3 lbs. of bacon
1 lb of cream cheese
1/4 cup of diced pickled jalapeno peppers
Montreal Steak Spice
Butterfly a whole loin length wise and lightly season with Montreal Steak Spice. Slice cream cheese into 1/4 inch strips and lay evenly on one side of the loin, along with the diced jalapenos. Close the loin and completely wrap it with full slices of bacon. Place toothpicks through the loin to keep bacon in place. For medium rare, BBQ loin on high heat for approx 5 to 7 minutes per side or until the bacon is cooked. Remove toothpicks and slice loin every half inch.
A large loin will serve 8 to 10 people as a an appetizer or 4 people as a main course.