Recipe by 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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6 thick slices
2 (3/4 pound)
venison tenderloin roasts
olive oil, divided
onion powder, divided
kosher salt and ground black pepper to taste
1 (8 ounce) package
sliced cremini mushrooms
chopped green onion, or more to taste
heavy whipping cream, or more to taste
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.
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.
Delicious, wouldn't change a thing about this recipe! We have made this with venison and pork tenderloin. They work equally well.
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.
This was delicious!!!!
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!
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!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Bacon-Wrapped Venison Tenderloin with Garlic Cream Sauce
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 182
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