this was about an 8" section of axis backstrap. Slice horizontally (like a hot dog bun). Apply seasoning to your liking. I used salt, pepper, McCormicks Grillmates Montreal Steak, and Larue Tactical Dillo Dust. Spread a layer of cream cheese on one side and sliced jalapeños. Marinade for a few hours. I used a little of everything for the marinade- salt lick marinade, salt lick BBQ sauce, Worcestershire sauce, soy sauce, Italian dressing, liquid smoke, and Real Ale Devils Backbone beer. Peppered bacon- cook about halfway first, then wrap the backstrap in the bacon. Bake or grill at about 275 for 1 hr-1.5 hours until medium. Pop a cold one and enjoy. Couple days later I put the remaining marinade in a pan on the stove and reduced it down to thicken it up some. Got some ground axis venison and cooked it on the stove like taco meat and mixed it with some brown rice, and kidney beans and mixed in the sauce.