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Bacon-Wrapped Venison Tenderloin with Garlic Cream Sauce

Bacon-Wrapped Venison Tenderloin with Garlic Cream Sauce

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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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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

Directions

  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.
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Reviews

KGora
11
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 I will skip the cream altogether, too runny and I think it would be great with just the mushrooms and garlic sauteed in the butter. I didn't have thick sliced bacon so I used regular. It is a must to keep an eye on this and use a thermometer. Venison does not require long cooking times and mine was completed prior to the hour this recipe recommends. I inserted a digital meat thermometer with probe into the meat before putting it into the oven. My tenderloin took approximately 45 minutes to get to 145 degrees, however the two tenderloins I used weighed only one pound together. Once to temp, I removed from oven and let it set for about 10-15 minutes before eating. The meat temperature ended up raising to around 157 degrees upon resting. Perfectly pink when carved. The bacon did not end up getting crispy even after precooking for 8 minutes and baking, which surprised me.

megbstell
4
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 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.

Czechmate
1
11/29/2014

Tenderloin is NOT a backstrap. It will not survive 375F for an hour in the oven. It is treasured by the hunter,the most valuable and tender meat on the deer. Cut 3/4" slices, sprinkled lightly with fajita seasoning, few drops of Italian salad dressing spread with a knife and dredged in unbleached flour. Fry on hot bacon drippings 3-4 minutes each side. DONE! That is why is usually cooked in the camp, since it is small, precious a quick!!