I wrapped my wild turket tenderloins in bacon tonight and baked at 400 degrees for a half hour. Internal temp was 160 degrees. I put the lions back in on broil for a minute till the bacon was crispy. Filled a beefsteak tomatoe with cottage cheese picked from my garden to go with it. Three places were set and there were no left overs...sorry.lol
Never knew that piece of meat under the breast was so tender...and called a tenderlion. I always make jerky out of it. Not any more!