Reviewed: Nov. 23, 2009

My boss brought me a venison tenderloin Thursday that he had bagged on Wenesday. I made this last night for my M/I/L and B/I/L. I loved this and so did they! I almost followed the recipe, but think it would be good as written. I added a splash each of soy and worchestershire sauce and doubled the garlic. Marinted 2 hours, then wrapped in bacon and grilled these. (I did not make the sauce with the mushrooms). My filets came out tender and sweet, not at all "gamey." Served with grilled garlic asparagus and roasted sweet potatoes. If I'm ever the lucky recipient of a venison tenderloin again, I'd definitely repeat this recipe.

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Gabsmom

Cooking Level: Expert

Home Town: Newark, Delaware, USA

Living In: Wilmington, Delaware, USA

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Reviewed: Sep. 22, 2009

Excellent! The only thing I changed was that I used turkey bacon instead of pork, turned out wonderful!

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Paige S.

Cooking Level: Intermediate

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Reviewed: Jul. 28, 2009

Great! One of the best venison roasts I've ever made! Will make over, and over and over!

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angelmommy

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Reviewed: Jan. 30, 2009

This recipe was great! Thank you for sharing. The only thing I did differently, was I put the bacon wrapped venison under the broiler to finish cooking instead of crisping in the pan. Very good, will be one of my favorites!

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tmbrokaw

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Reviewed: Dec. 29, 2008

This was wonderful. I think a great addition would be some green onion at the end. I will make again

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friedliaj

Cooking Level: Expert

Living In: Centralia, Missouri, USA

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Reviewed: Jan. 30, 2008

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

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karletay

Cooking Level: Expert

Home Town: Annapolis, Maryland, USA

Living In: Chevy Chase, Maryland, USA

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Reviewed: Jan. 6, 2008

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).

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Grumman Gal

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Reviewed: Dec. 21, 2007

My husband could only say one word when he tasted this..."AWESOME". He took some leftovers to work and everyone wanted to know the name of this recipe so they could try it too. This is a keeper.

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Patryska

Cooking Level: Intermediate

Living In: Riverview, Michigan, USA

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Reviewed: Dec. 2, 2006

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!

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