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"A nickel will get you on the subway, but garlic will get you a seat."--Old New York Proverb

Bacon-Wrapped Venison Tenderloin with Garlic Mushroom Sauce Recipe

4.2 stars - based on 6 votes
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This recipe for Bacon-Wrapped Venison Tenderloin with Garlic Mushroom Sauce is from The Bettendorf Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 thick slices bacon

2 small venison tenderloin roasts (Whole Backstraps)

2 teaspoons olive oil, divided

1/4 teaspoon onion powder, divided

salt and ground black pepper to taste

2 tablespoons butter

1 (8 ounce) package sliced Crimean mushrooms

2 cloves garlic, chopped

1 tablespoon chopped green onion, or more to taste
Directions:
Directions:
1.Preheat oven to 375 degrees F
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 in strips of partially cooked bacon. Place into a roasting pan.
5.Roast until bacon is browned and a meat thermometer inserted into the thickest part of a tenderloin reads at least 145 degrees F, 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; Serve over cooked tenderloins.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Whole Tenderloins also known as Backstraps, works well for this recipe. But a small roast could be used as well. Every deer will produce different sizes of tenderloin, so you will need to adjust the recipes cooking time accordingly.

 

 

 

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