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| Bacon-Wrapped Venison Tenderloin with Garlic Cream Sauce (Photo by Amy Bradt) |
Skippy made this last night for supper, and it was amazing! Glad to find another way to cook up all the venison we have in the freezer this year!
Recipe by: Keith Bradt Yield: 6 servings
Ingredients
6 thick slices bacon
2 (3/4 pound) venison tenderloin roasts
2 teaspoons olive oil, divided
1/4 teaspoon onion powder, divided
kosher salt and ground black pepper to taste
2 tablespoons butter
1 (8 ounce) package sliced baby bella mushrooms
2 cloves garlic, chopped
2 tablespoon chopped green onion, or more to taste
1/2 cup heavy whipping cream, or more to taste
Directions
Preheat oven to 375°. Place bacon on a rack in baking pan. Bake bacon in the preheated oven until partially cooked but still flexible, 6 to 8 minutes. Remove and set aside.
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 on roasting pan.
Roast until bacon is browned and an instant-read meat thermometer inserted into the thickest part of a tenderloin reads at least 145°, about 1 hour.
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.
6 thick slices bacon
2 (3/4 pound) venison tenderloin roasts
2 teaspoons olive oil, divided
1/4 teaspoon onion powder, divided
kosher salt and ground black pepper to taste
2 tablespoons butter
1 (8 ounce) package sliced baby bella mushrooms
2 cloves garlic, chopped
2 tablespoon chopped green onion, or more to taste
1/2 cup heavy whipping cream, or more to taste
Directions
Preheat oven to 375°. Place bacon on a rack in baking pan. Bake bacon in the preheated oven until partially cooked but still flexible, 6 to 8 minutes. Remove and set aside.
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 on roasting pan.
Roast until bacon is browned and an instant-read meat thermometer inserted into the thickest part of a tenderloin reads at least 145°, about 1 hour.
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.
Notes
Skippy always soaks the venison in a salt/water brine for at least two hours before cooking.
Original recipe from: http://allrecipes.com/recipe/231345/bacon-wrapped-venison-tenderloin-with-garlic-cream-sauce/
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