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Bacon Wrapped Venison Tenderloin Recipe

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This recipe for Bacon Wrapped Venison Tenderloin is from Zion Baptist Church WMU Recipe Book , 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:  
1½ to 2 pounds venison tenderloin
2 tablespoons olive oil, divided
1 garlic clove, minced
½ cup all-purpose flour
¾ teaspoon salt
½ teaspoon pepper
½ pound sliced fresh mushrooms
4 bacon strips
1 tablespoon cornstarch
1¼ cups beef broth
2 tablespoons minced fresh parsley, optional

Directions:
Directions:
1. 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.
2. 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.
3. 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. Yield: 6-8 servings.

 

 

 

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