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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

310.4 calories; 28.2 g protein; 2.4 g carbohydrates; 130.4 mg cholesterol; 443.3 mg sodium. Full Nutrition

Reviews (77)

Read More Reviews

Most helpful positive review

Rating: 4 stars
06/29/2020
6.13.2020 - This is the second time I’ve made this. This time I used a different cut of venison since I was out of tenderloin. I pre-fried my bacon somewhat before wrapping as the first time I made this it didn’t crisp up at all. It only took about 20 minutes in the oven in my cast iron to get to medium. The sauce on this is delicious. Read More
(42)

Most helpful critical review

Rating: 3 stars
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 my first time cooking venison. Read More
(5)
102 Ratings
  • 5 star values: 87
  • 4 star values: 13
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
06/29/2020
6.13.2020 - This is the second time I’ve made this. This time I used a different cut of venison since I was out of tenderloin. I pre-fried my bacon somewhat before wrapping as the first time I made this it didn’t crisp up at all. It only took about 20 minutes in the oven in my cast iron to get to medium. The sauce on this is delicious. Read More
(42)
Rating: 5 stars
08/17/2014
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 overnight. Reduced the marinade and added two tablespoons of grape jelly to tone down the tang of the vinegar. I seared the loins in a black iron skillet with ghee and then wrapped the loins in the bacon,took more like 15 minutes to get the bacon right at 350 in the oven. I then sautéed 2 shallots,3 cloves of garlic 1 sweet onion and 3 cups of mushrooms in the bacon drippings. Placed the mushrooms in a baking dish with the bacon wrapped loins and baked for about 40 minutes. Seared the steaks in bacon fat. I removed the bacon ,diced it and crisped it up in the skillet while the loins rested. Plated the sliced loins atop the mushrooms along with the steaks. Drizzled sauce over meat and garnished with bacon and scallions. YUM! Read More
(27)
Rating: 5 stars
03/26/2015
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 oven, next to a parchment lined pan of singly layered bacon(1 slice for each medallion), and bake for 15 minutes. During that time rinse the venison medallions in cold water, pat dry with paper towel. At 15 minutes open the oven, remove pan of bacon, leave skillet in oven. Allow bacon to cool. On one side of each slice of bacon, lay a venison medallion, sprinkle with seasonings,and fold bacon over top. Carefully remove skillet from oven. Pour excess bacon drippings into skillet, arrange medallions in drippings, and return skillet to oven. Bake 375, 20 minutes medium rare. While medallions are baking, saute vegetables. I used 1/2 medium sweet onion (instead of green onion), 8 oz sliced baby portabella mushrooms, and 1 tbsp minced garlic in 4 tbsp butter. Keeping heat at medium while sauteing to prevent burning. Did not use cream. Towards the end I added 1/2 tsp marjoram, 1 tsp parsley, sprinkle of salt, grate of pepper. Remove skillet from oven and allow venison to set 8 minutes. I baked some medium golden potatoes as a side dish and served the sauteed vegetables over both meat and taters. I've also made this recipe using pork/beef loin. And added many vegetables to the saute' such as spinach, summer squash, broccoli, cauliflower, sweet peppers, etc. This recipe is simply stellar. Read More
(21)
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Rating: 5 stars
03/25/2013
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 venison I used was very tender. I also did not use the heavy cream as I am allegeric to dairy and it was a healthier alternative. Thank you KGora for the review. It was spot on. The bf wants more. Read More
(5)
Rating: 3 stars
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 my first time cooking venison. Read More
(5)
Rating: 5 stars
08/19/2014
SUCCESS! I moved the backstrap from the freezer into the refrigerator last night, when I went to cook it tonight it was still partially frozen. I cooked it for 45mins, skipped the olive oil and put the spices on top of the bacon after i wrapped the venison in it. husband said, "write down every step you made so you can duplicate it!!" thank you for sharing! Read More
(3)
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Rating: 5 stars
12/31/2014
Great recipe!! My family was licking the plate! My 4 year old said "Daddy I love reindeer!" Hahah:) Cooked for only 1/2 hour on 375 with one tenderloin then let sit in foil and it came out perfect! Read More
(2)
Rating: 5 stars
12/11/2017
My darling son brought me some tenderloin and I wasn't too thrilled--my experience with venison is meh. But this recipe sounded good so I made it. Oh my goodness!!! It's delicious! The sauce takes it to a whole new level and it looks so very elegant on a plate! I sauteed some asparagus in butter and garlic to go with. I did overcook it a tiny bit (45 minutes was too much for the ones I had) but it was still quite edible and not dry like other venison I've had. I slathered on the olive oil and was generous with the seasoning; the same thing I do with beef. I plan to experiment with cooking times and temps to get the bacon to crisp up more while not overcooking the meat and also maybe doubling and tying up the skinny part so it cooks more evenly. I will definitely make this again (sending son out hunting now...)!! Read More
(2)
Rating: 5 stars
11/15/2015
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 both loved it!! It's a keeper! The cream sauce was so delicious we will use it in other dishes I'm sure!! Only item deleted was mushrooms ( he hates them ) Read More
(2)