Reviewed: May 9, 2011

I marinated the venison overnight in milk. Then drained off the milk and marinated the meat in barbeque sauce as directed. They came off the grill delicious.

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Reviewer:

Matt

Reviewed: Aug. 3, 2010

I was looking forward to trying a new venison meal because my husband and I eat venison all the time! But unfortunately, I didn't care for how this meal turned out. It tasted just ok. The mushroom sauce was bland. And the bacon didn't stay on the steak very well. It kind of looked like a mess! I was disappointed and kind of embarrassed having to serve this meal for dinner this evening.

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Reviewer:

Brooke

Cooking Level: Intermediate

Living In: Aitkin, Minnesota, USA

Reviewed: Mar. 26, 2010

great! I use pepper bacon and it is even more delicious!

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Reviewer:

laramay6

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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Reviewer:

Gabsmom

Cooking Level: Expert

Home Town: Newark, Delaware, USA

Living In: Wilmington, Delaware, USA

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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Reviewer:

Paige S.

Cooking Level: Intermediate

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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Reviewer:

angelmommy

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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Reviewer:

tmbrokaw

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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Reviewer:

friedliaj

Cooking Level: Expert

Living In: Centralia, Missouri, USA

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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Reviewer:

karletay

Cooking Level: Expert

Home Town: Annapolis, Maryland, USA

Living In: Chevy Chase, Maryland, USA

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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