Bacon-Wrapped Venison Tenderloin with Garlic Cream Sauce
Servings Per Recipe: 6 Calories: 310.4
% Daily Value *
protein: 28.2g 56 %
carbohydrates: 2.4g 1 %
dietary fiber: 0.9g 4 %
fat: 20.3g 31 %
saturated fat: 9.8g 49 %
cholesterol: 130.4mg 44 %
vitamin a iu: 424.5IU 9 %
niacin equivalents: 6.9mg 53 %
vitamin b6: 0.3mg 21 %
vitamin c: 0.6mg 1 %
folate: 5.3mcg 1 %
calcium: 23.2mg 2 %
iron: 3.7mg 21 %
magnesium: 23.2mg 8 %
potassium: 331.5mg 9 %
sodium: 443.3mg 18 %
thiamin: 0.2mg 22 %
calories from fat: 182.3
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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.
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!
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.
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.
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.
Huntmom is my new hero! This recipe is fabulous! This was my first time ever cooking a venison tenderloin and I was super nervous and anxious to get it right. This came out super tender and downright moist. After reading the other reviews, I used one tenderloin instead of two, but still used the same amount of bacon. I cut the tenderloin in half and stacked it so that I was more closely following the recipe, but again, it was my first one, so I don't know if that was necessary. Also, because of the comment about the "runny" sauce, I added about a half tablespoon of cornstarch to it (put the cornstarch in a small cup or ramekin, then stir in a teaspoon at a time of the heated cream sauce until it goes from paste to liquid and then add it back to the sauce). It was a wonderful, thick sauce that was a perfect compliment to the tenderloin. BTW, the crimini mushrooms were exactly the right choice. The "earthy" flavor is perfect with the game taste of the venison...and the game flavor is toned down by the cream sauce. As far as cooking time, because of the comments I started checking temp at twenty minutes. It actually took the full hour for mine to cook completely. Great, great recipe.
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!
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...)!!
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