Rating: 5 stars
109 Ratings
  • 5 star values: 94
  • 4 star values: 13
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

This recipe originated via other recipe suggestions for filet mignon. I made this recipe on my own to celebrate my hunter-husband's Valentine's!

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

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  • Place bacon on a slotted baking pan.

  • Bake bacon in the preheated oven until partially cooked but still flexible, 6 to 8 minutes.

  • Brush venison tenderloins with olive oil and season with onion powder, salt, and black pepper. Place tenderloin roasts side by side and wrap them together in strips of partially cooked bacon. Place into a roasting pan.

  • Roast until bacon is browned and an instant-read meat thermometer inserted into the thickest part of a tenderloin reads at least 145 degrees F (65 degrees C), about 1 hour.

  • Heat butter in a saucepan over medium heat; cook and stir mushrooms and garlic in hot butter until mushrooms are soft, 8 to 10 minutes. Stir green onion into mushroom mixture; pour in cream. Cook, stirring often, until sauce is heated through. Serve sauce with tenderloins.

Cook's Note:

Every butcher is different in cuts of venison. Some will cut tenderloins into steaks like filet mignon. Others will leave like small roasts (which we believe keeps the meat tender and won't dry out). Every deer will produce different sizes of tenderloin as well, so you must adjust recipe accordingly.

Nutrition Facts

310 calories; protein 28.2g; carbohydrates 2.4g; fat 20.3g; cholesterol 130.4mg; sodium 443.3mg. Full Nutrition
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