Bacon-Wrapped Venison Tenderloin with Garlic Cream Sauce

Bacon-Wrapped Venison Tenderloin with Garlic Cream Sauce

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Huntmom 4

"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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1 h 25 m servings 310 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 310 kcal
  • 16%
  • Fat:
  • 20.3 g
  • 31%
  • Carbs:
  • 2.4g
  • < 1%
  • Protein:
  • 28.2 g
  • 56%
  • Cholesterol:
  • 130 mg
  • 43%
  • Sodium:
  • 443 mg
  • 18%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Place bacon on a slotted baking pan.
  3. Bake bacon in the preheated oven until partially cooked but still flexible, 6 to 8 minutes.
  4. Brush venison tenderloins with olive oil and season with onion powder, salt, and black pepper. Place tenderloin roasts side by side and wrap them together in strips of partially cooked bacon. Place into a roasting pan.
  5. Roast until bacon is browned and an instant-read meat thermometer inserted into the thickest part of a tenderloin reads at least 145 degrees F (65 degrees C), about 1 hour.
  6. Heat butter in a saucepan over medium heat; cook and stir mushrooms and garlic in hot butter until mushrooms are soft, 8 to 10 minutes. Stir green onion into mushroom mixture; pour in cream. Cook, stirring often, until sauce is heated through. Serve sauce with tenderloins.


  • Cook's Note:
  • Every butcher is different in cuts of venison. Some will cut tenderloins into steaks like filet mignon. Others will leave like small roasts (which we believe keeps the meat tender and won't dry out). Every deer will produce different sizes of tenderloin as well, so you must adjust recipe accordingly.


  1. 26 Ratings

Most helpful positive review

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 ...

Most helpful critical review

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...

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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 ...

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 overn...

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 ven...

Delicious, wouldn't change a thing about this recipe! We have made this with venison and pork tenderloin. They work equally well.

Wonderful recipe, will make this again for sure. I was afraid of overcooking, don't care for leathery meat, so I checked it on 5 min. increments after 25 minutes. I had 2 backstraps, one large...

Great recipe!! My family was licking the plate! My 4 year old said "Daddy I love reindeer!" Hahah :) Cooked for only 1/2 hour on 375 with one tenderloin then let sit in foil and it came out perf...

Wow what a recipe !! My husband is a hunter and just came home with some venison he loves the tenderloin , and when I saw this recipe,knew he would love it !! Very simple and was delicious we bo...

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 ...

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 d...

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