Bacon-Wrapped Venison

SUBMITTED BY: Phyllis Abrams

"'My husband, Ron, and I hunt and created this dish that's special enough for company,' relates Phyllis Abrams from Alton, New York."

PREP TIME	20 Min
COOK TIME	20 Min
READY IN	40 Min

SERVINGS & SCALING

Original recipe yield: 6 servings

USMETRIC

About scaling and conversions

INGREDIENTS

1 1/2 pounds venison tenderloin
2 tablespoons olive oil or vegetable oil, divided
1 clove garlic, minced
1/2 cup all-purpose flour
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 pound fresh mushrooms, sliced
4 bacon strips
1 tablespoon cornstarch
1 1/4 cups beef broth
2 tablespoons minced fresh parsley

READ REVIEWS (4)

DIRECTIONS

Rub tenderloin with 1-2 teaspoons of oil and the garlic. Combine the flour, salt and pepper; sprinkle over tenderloin and shake off excess. In a skillet, brown tenderloin on all sides in remaining oil. Remove and keep warm. In the same skillet, saute mushrooms until tender; remove and set aside. Wrap bacon around tenderloin, securing the ends with toothpicks. Return to skillet. Cook over medium heat until bacon is crisp and a thermometer inserted into tenderloin reads 160 degrees F, turning frequently. Remove and keep warm. In a small bowl, combine cornstarch and broth until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Add parsley and reserved mushrooms; cook and stir until heated through. Discard toothpicks from tenderloin; serve with mushroom sauce.

ADVERTISE WITH US

REVIEWS

MORE MEMBER REVIEWS

Reviewed on Dec. 2, 2006 by Jaye

My husband and I just finished a very nice dinner made with this recipe and tenderloins from a buck he harvested last week. I used baby portobello mushrooms and served the sliced tenderloins and mushroom sauce over wild rice (Uncle Ben's) and it was delectable. The only thing I might try is to incorporate some dry red wine into the sauce, but having it in the glass to accompany the dish was terrific! I will definitely make this recipe again!

3 users found this review helpful

Reviewed on Jan. 30, 2008 by karletay

The family loved it and I liked that there wasn't too much prep work for such a gourmet finished product!

0 users found this review helpful

Reviewed on Jan. 6, 2008 by Grumman Gal

This recipe is sooo good. My husband and I made it last night and served it with a wild rice pilaf. It was truly a 5-star meal. My only advice is that this is a "special occasion" recipe only since: 1) it tastes amazing but is very rich, especially with the gravy; and 2) it makes a lot of dishes (unless, of course, you have a dishwasher).

0 users found this review helpful

MORE MEMBER REVIEWS

ADVERTISE WITH US

User Name	Password

Remember me? Forgot password?