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My review
Bacon-Wrapped Venison Tenderloin with Garlic Cream Sauce
Huntmom
"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
1 h 25 m servings 310 calsOriginal recipe yields 6 servings
- Adjust
- US
- Metric
Directions
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Prep
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Cook
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Ready In
- Preheat oven to 375 degrees F (190 degrees C).
- 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.
Footnotes
- 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.
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 310 calories; 20.3 g fat; 2.4 g carbohydrates; 28.2 g protein; 130 mg cholesterol; 443 mg sodium. Full nutrition
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Reviews
Read all reviews 4657 Ratings
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Most helpful positive review
2/28/2013
With a freezer full of venison and tired of cooking it the same old way all the time I was very excited to see this recipe. This turned out very tender, juicy and flavorful. Next time I make it ...
Most helpful critical review
11/10/2013
Followed the recipe exactly. Ended up being overdone. I would definitely not leave it in the oven for a full hour. I read the other reviews as well and they all said the same thing. This was...
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2/28/2013
With a freezer full of venison and tired of cooking it the same old way all the time I was very excited to see this recipe. This turned out very tender, juicy and flavorful. Next time I make it ...
8/17/2014
Actually I combined this recipe with another. I used another recipe for the marinade of red wine and apple vinegar ,garlic ,rosemary and thyme. I marinaded the two loins and 8 small steaks overn...
3/26/2015
Superb...simply delicious. I sliced the loins into 1 inch thick medallions, modifying the cooking time accordingly, and using a cast iron skillet to bake them. Place the empty skillet in 375 ove...
3/25/2013
It was so good! It was done in 35-40 minutes and that was overcooked. The bacon was under cooked. Cook the bacon longer than 15 minutes and don't be shy the more bacon the better. The cut of ven...
11/10/2013
Followed the recipe exactly. Ended up being overdone. I would definitely not leave it in the oven for a full hour. I read the other reviews as well and they all said the same thing. This was...
11/25/2014
Wow what a recipe !! My husband is a hunter and just came home with some venison he loves the tenderloin , and when I saw this recipe,knew he would love it !! Very simple and was delicious we bo...
1/26/2014
Delicious, wouldn't change a thing about this recipe! We have made this with venison and pork tenderloin. They work equally well.
8/14/2016
I made this recipe last night and it turned out delicious and tender. I used an internal probe thermometer and pulled it from the oven at 146 degrees. It took about 35 minutes and the bacon wa...