Bacon Wrapped Venison Tenderloin Recipes

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BACON-WRAPPED VENISON TENDERLOIN WITH GARLIC CREAM SAUCE



Bacon-Wrapped Venison Tenderloin with Garlic Cream Sauce image

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!

Provided by Huntmom

Categories     Meat and Poultry Recipes     Game Meats     Venison

Time 1h25m

Yield 6

Number Of Ingredients 10

6 thick slices bacon
2 (3/4 pound) venison tenderloin roasts
2 teaspoons olive oil, divided
¼ teaspoon onion powder, divided
kosher salt and ground black pepper to taste
2 tablespoons butter
1 (8 ounce) package sliced cremini mushrooms
2 cloves garlic, chopped
1 tablespoon chopped green onion, or more to taste
½ cup heavy whipping cream, or more to taste

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Place bacon on a slotted baking pan.
  • Bake bacon in the preheated oven until partially cooked but still flexible, 6 to 8 minutes.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 310.4 calories, Carbohydrate 2.4 g, Cholesterol 130.4 mg, Fat 20.3 g, Fiber 0.9 g, Protein 28.2 g, SaturatedFat 9.8 g, Sodium 443.3 mg, Sugar 0.1 g

BACON-WRAPPED VENISON TENDERLOIN



Bacon-Wrapped Venison Tenderloin image

The marinade really brings out the rich flavor of the venison and the sugared bacon tops it off!

Provided by beansncornbread

Categories     Meat and Poultry Recipes     Pork

Time 9h5m

Yield 8

Number Of Ingredients 8

1 ½ cups brown sugar
1 cup soy sauce
2 cloves garlic, minced
2 teaspoons Worcestershire sauce
1 (2 pound) venison tenderloin
½ pound hickory-smoked bacon
toothpicks
¼ (5 pound) white sugar

Steps:

  • Mix brown sugar, soy sauce, garlic, and Worcestershire together in a bowl until sugar is dissolved. Place tenderloin into a container with a lid or zip-top bag and pour the marinade over. Cover and marinate for at least 8 hours, to overnight.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Remove tenderloin and discard marinade. Wrap a slice of bacon around the tenderloin, starting at one end, and secure it with a toothpick. Continue wrapping bacon around the loin until it is covered and secured with toothpicks. Place on a broiler pan on the center rack of the oven.
  • Bake in the preheated oven until slightly pink in the center, 35 to 40 minutes for medium-rare. Remove from the oven, sprinkle with white sugar, and turn on the oven's broiler.
  • Broil in the preheated oven until bacon is crisp, about 5 minutes, turning once and watching closely so it doesn't burn. Remove from the oven and place on a cutting board. Let stand for 10 minutes. Slice with a knife between each strip of bacon so there are several pieces.

Nutrition Facts : Calories 622.5 calories, Carbohydrate 114.7 g, Cholesterol 95.9 mg, Fat 6.3 g, Fiber 0.3 g, Protein 28.7 g, SaturatedFat 2.2 g, Sodium 2067.4 mg, Sugar 112 g

SWEET BACON-WRAPPED VENISON TENDERLOIN



Sweet Bacon-Wrapped Venison Tenderloin image

The #1 rated deer recipe on RecipeZaar since 2005! It's deer season again, and you know what that means - a lot of 'Zaar chefs trying out THE venison recipe again or for the first time. Thanks for all the reviews. Hands-down, this is the BEST deer meat recipe in America. Even those who don't like wild game meat will fight for a piece of this. **I will warn you, that this creates almost a "candy tenderloin." You can see from the reviews how many people love it, but if you're looking for a gamey dish that brings out the purely meaty taste of your venison, this is not for you.

Provided by TCSmoooth

Categories     Deer

Time 1h20m

Yield 2-3 serving(s)

Number Of Ingredients 5

2 lbs venison tenderloins (a single deer loin or Moose or Elk or Pork or Beef)
1/2 lb bacon (Plain, thin-sliced Bacon is best)
3 cups dark brown sugar
2 cups soy sauce (Regular NOT low-sodium. You'll want the saltiness)
1/4 cup white sugar (Optional for added Sweetness)

Steps:

  • Mix brown Sugar and Soy sauce together in a bowl. They should combine nicely into a soupy soy liquid.
  • Put Deer Loin in a cooking tray and pour Brown Sugar/Soy Sauce mixture over loin. Roll tenderloin over in mixture, completely covering it.
  • Let meat marinate in mixture at least 3 hours or overnight in fridge. It's best to marinate for 8 hours if you have the time. Also GREAT to use a Food Saver or other Vacuum device to Vacuum pack/seal the meat with Marinade. With this method, you can achieve Overnight-level marinade in just a couple hours!
  • Remove loin from tray, and place on a slotted bake sheet with a drip pan or aluminum foil below to catch dripping. Don't throw away marinade.
  • Wrap a piece of bacon around the very end of the tenderloin, securing the bacon strip with a toothpick.
  • Repeat this process until the entire loin is wrapped in ten or so bacon "loops." The tenderloin should look like an arm with a bunch of wrist watches on it, the watches being the bacon strips.
  • Drizzle remaining marinade over deer loin. You can continue to baste the loin with the marinade throughout the cooking process with either a brush or a turkey baster.
  • Place on center rack in oven and bake at 350°F for 30-40* minutes. *This should cook the meat to about Medium. For those of you who prefer rare meat (like me), cut the time to 25-30 minutes and then follow with the "OPTION 2" step below regarding searing.
  • OPTION 1 - with about 10 minutes of cooking time left, you can lightly dust the top of the loin with white sugar. This creates a sweet crust on top of the bacon. Might be too sweet for some. Try doing it on just HALF of the loin to see if you like it!
  • OPTION 2 - For a crispier crust and crispier bacon, remove Loin from oven and place the Loin(s) directly on a Grill over medium-high heat to sear the bacon and outer loin. (Thanks to all of you reviewers who taught me this. It's a great step for those of us who like a cooked crust and a pink center).
  • Remove from oven and place on cutting board. Using a knife, cut the loin between each strip of bacon so that you have many pieces of meat, each with their own toothpick.
  • You can eat these pieces directly from the toothpick or remove the toothpick and eat like steak. You can thank me later.
  • The next day, try the leftovers on a wheat bun with spicy BBQ Saucefor an awesome leftover sandwich.

BACON-WRAPPED VENISON TENDERLOIN RECIPE - (4.3/5)



Bacon-Wrapped Venison Tenderloin Recipe - (4.3/5) image

Provided by Chef_Frytz

Number Of Ingredients 5

2 lbs venison tenderloins (a single deer loin or Moose or Elk or Pork or Beef)
1/2 lb bacon (Plain, thin-sliced Bacon is best)
3 cups dark brown sugar
2 cups soy sauce (Regular NOT low-sodium. You'll want the saltiness)
1/4 cup white sugar (Optional for added Sweetness)

Steps:

  • Mix brown Sugar and Soy sauce together in a bowl. They should combine nicely into a soupy soy liquid. 2 Put Deer Loin in a cooking tray and pour Brown Sugar/Soy Sauce mixture over loin. Roll tenderloin over in mixture, completely covering it. 3 Let meat marinate in mixture at least 3 hours or overnight in fridge. It's best to marinate for 8 hours if you have the time. Also GREAT to use a Food Saver or other Vacuum device to Vacuum pack/seal the meat with Marinade. With this method, you can achieve Overnight-level marinade in just a couple hours! 4 Remove loin from tray, and place on a slotted bake sheet with a drip pan or aluminum foil below to catch dripping. Don't throw away marinade. 5 Wrap a piece of bacon around the very end of the tenderloin, securing the bacon strip with a toothpick. 6 Repeat this process until the entire loin is wrapped in ten or so bacon "loops." The tenderloin should look like an arm with a bunch of wrist watches on it, the watches being the bacon strips. 7 Drizzle remaining marinade over deer loin. You can continue to baste the loin with the marinade throughout the cooking process with either a brush or a turkey baster. 8 Place on center rack in oven and bake at 350°F for 30-40* minutes. *This should cook the meat to about Medium. For those of you who prefer rare meat (like me), cut the time to 25-30 minutes and then follow with the "OPTION 2" step below regarding searing. 9 OPTION 1 - with about 10 minutes of cooking time left, you can lightly dust the top of the loin with white sugar. This creates a sweet crust on top of the bacon. Might be too sweet for some. Try doing it on just HALF of the loin to see if you like it! 10 OPTION 2 - For a crispier crust and crispier bacon, remove Loin from oven and place the Loin(s) directly on a Grill over medium-high heat to sear the bacon and outer loin. (Thanks to all of you reviewers who taught me this. It's a great step for those of us who like a cooked crust and a pink center).

BACON-WRAPPED VENISON



Bacon-Wrapped Venison image

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

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6-8 servings.

Number Of Ingredients 11

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

Steps:

  • 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°, 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.

Nutrition Facts : Calories 165 calories, Fat 7g fat (2g saturated fat), Cholesterol 75mg cholesterol, Sodium 445mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 22g protein.

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