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.
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With a freezer full of venison and tired of cooking it the same old way all the time I was...