This is a fantastic cucumber salad that is tasty and light and works well as an appetizer. It tastes great as is, but if you like, you can add salt and pepper to taste. Just remember to combine all the ingredients before adding the tomatoes, as they are very sensitive and do not tolerate stirring very well once they are cut.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 10 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 6 |
Ingredients
- 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
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Arrange bacon slices 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 in the preheated oven 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. Add mushrooms and garlic; cook and stir until mushrooms are soft, 8 to 10 minutes. Stir in green onion. Stir in cream and cook, stirring often, until heated through. Serve sauce with tenderloins.
- Every deer will produce different sizes of tenderloin and every butcher is different in cuts of venison. Some butchers will cut tenderloins into steaks like filet mignon, others will leave the tenderloins like small roasts (which I believe keeps the meat tender and won’t dry out). For best results, use an instant-read meat thermometer and adjust cooking times accordingly.
Nutrition Facts
| Calories | 310 kcal |
| Carbohydrate | 2 g |
| Cholesterol | 130 mg |
| Dietary Fiber | 1 g |
| Protein | 28 g |
| Saturated Fat | 10 g |
| Sodium | 443 mg |
| Sugars | 0 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
My husband made this, and it was SO GOOD!!! He soaked the tenderloins in salt water prior to making the recipe, and it was fantastic! Definitely a keeper!
Cook time was too long. Should’ve pulled it out sooner as the tenderloin got a little dry and overcooked. Otherwise good. I added a dijon honey mustard reduction sauce and chopped pecans as a sauce and garnish instead of the garlic cream sauce here and that part turned out great.
I didn’t have any cream (but will next time). I made no adjustments. I couldn’t believe how tender the thicker parts of the tenderloin, roasting at 375 degrees. I almost lowered the temperature, but I’m so glad I didn’t! It was delicious…! I am definitely saving this recipe for the next time I have venison tenderloin…but adding cream! 🙂
4/9/23 — 1 hour will give you meat that is Well Done or closet to it. I’ve made this three times but I forgot this time to remove it sooner. If you prefer Medium Rare, Medium etc, take the meat out of the oven sooner. Temperature guides for roasted meat can be found online. Some tips: Brine your meat in your fridge for up to 24 hours using cold water, kosher salt and your choice of spices. Dry and bring your meat closer to room temperature before you start so that it will cook evenly. Use toothpicks to secure the bacon and remove once cooked. Remember, remove it when it is 5-10 degrees below what temperature you desire because the temp will rise as it rests. Venison tenderloins are small and they might need only 20 minutes or less. Venison backstraps are larger but still might need only 30 minutes or less.. Remove your bacon once your meat is done cooking and let the meat rest under loose foil for 5-10 minutes to retain juices. While your meat is resting, broil or fry the bacon in a pan to crisp it up a bit then serve the bacon with the meat or chop it and add it to your garlic cream sauce.
Great recipe but my kids were upset. 145 F is well done. Recommend pulling it at an internal temp of 130-135 F Let it rest for 10 minutes before slicing
This dish is easy to make. We loved it. The directions are spot on. Thank you.
This recipe is a crowd-pleaser. My entire family loves it. I would recommend keeping the bacon in the oven initially for a little longer than the recipe says, because it isn’t always all the way cooked when the venison is done. I’ve made it several times now (with both tenderloins and round steaks) and it tastes great every time.
This was absolutely delicious. Made as written except didnt precook the bacon and it would have been crisper if I did. Tastey cooking the meat in the bacon grease however. Mushroom sauce was a great compliment.
FANTASTIC, hands down. We modified just a bit, read on. We had 2 slim tenderloins so we just wrapped them together. Based on previous comments we started to check it at 30 min and it reached 145, but was still a bit rarer than we liked, so we cooked another 10 minutes and it was med rare in the middle, and med well on the ends, BUT all of it was super tender and juicy as the bacon diagonal wrap kept in all the juices. I did a diagonal weave for the bacon, didn’t pre-cook it, and cooked on a raised wire rack. In retrospect, I should have put tin foil on the pan for easier cleanup. The bacon was done nicely after a brief 3 minutes under the broiler at the very end. I used a full cup of heavy cream, 2 tablespoons of white cooking wine, and use baby bellas as they have a nice substance to them and the sauce was delicious!
This is one of my favorites and I break it out after every deer season. Following another reviewer, I use an Asian-style marinade (heavy on the soy sauce and brown sugar). An adjustment of my own: after trying with bacon a few times, now I roll out some sausage and then wrap it around the tenderloin. It’s my favorite way to do it. I use cast-iron as well, and it does seem to lower my cooking time. Peace and have fun cooking!
This is very good. I used the par-cooked bacon, which didn’t need to be precooked. Cooked in about half the time recipe calls for. Substituted evo for half the butter and left out the cream.
Makes a fat boy sing. Defining need to use oven thermometers to prevent overcooking.
WAY TOO LONG on the cook time. You want venison medium rare at the most and this ended up well done. I should have known it was too long. Recipe should be edited to lessen the cook time as this is disrespectful to the deer I’ve harvested to cook the prime tenderloin cut this long. Otherwise the recipe itself is good and would be rated higher.
Great recipe, only roasted my deer for 1/2 hr. I also thickened the sauce alittle with flour. It was awesome. Thank you
This is great. The only thing I would say is the bacon needs more like 15 minutes of baking before you wrap it.
Big hit with the wife and kids. My tenderloins had been cut into medallions and butterflied, so they cooked much faster. I took them out at 25 minutes and they were already cooked through – would have liked to have pulled them out earlier for a medium-rare finish. Still very good – and next time I’ll know!
Oh… My… Deer!!! This was the best deer tenderloin recipe I’ve ever tried! So good! Especially with a salty bacon.
This delicious!
I love love this recipe!
great recipe. wish that I would o have left it less time in the oven
This recipe was amazing.. Even my young children (6, 8 and 9) loved it! It was a hit and we have made it multiple times since I found it. Very easy and yummy!!!