I take a whole venison loin, use a lonf fillet knife and cut a slit into the loin to make a cavity. stuff thTony Chacher's e loin with crawfish, shrimp and crab meat, dry rub the loin with Tony Chacher's. Then wrap the loin in bacon and put in on the grill and cook until the bacon is crispy, at that time the loin will be a medium consistency and very tender. flavor from the stuffing on the inside and dry rub and bacon on the outside. cut into medalions and serv with fried taters sprinkled with Tony Chacher's . Once you try this you will never have your deer loins processed into butterfly's

ENJOY