Bacon-Wrapped Venison Tenderloin with Garlic Cream Sauce

Bacon-Wrapped Venison Tenderloin with Garlic Cream Sauce

17
Huntmom 3

"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!"

Ingredients

1 h 25 m {{adjustedServings}} servings 310 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 310 kcal
  • 16%
  • Fat:
  • 20.3 g
  • 31%
  • Carbs:
  • 2.4g
  • < 1%
  • Protein:
  • 28.2 g
  • 56%
  • Cholesterol:
  • 130 mg
  • 43%
  • Sodium:
  • 443 mg
  • 18%

Based on a 2,000 calorie diet

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Directions

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  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Place bacon on a slotted baking pan.
  3. Bake bacon in the preheated oven until partially cooked but still flexible, 6 to 8 minutes.
  4. 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.
  5. 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.
  6. 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.
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Reviews

17
  1. 21 Ratings

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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 ...

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...

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...