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Bacon-Wrapped Venison Recipe

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

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Bacon-Wrapped Venison Recipe

Prep: 20 min. Cook: 20 min.

Yield: 6-8 Servings

20 20 40

Ingredients

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

Directions

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. Yield: 6-8 servings.

Nutritional Facts 1 serving (6 ounces) equals 165 calories, 7 g fat (2 g saturated fat), 75 mg cholesterol, 445 mg sodium, 2 g carbohydrate, trace fiber, 22 g protein.

Originally published as Bacon-Wrapped Venison in Taste of Home December/January 2001, p60

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Bacon-Wrapped Venison

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Reviewed on Dec. 28, 2011 by sheona

Delicious! I didn't have any tenderloin so I used deer steak. It was very easy to put together & my 3yr old even loved it! Will definitely make this again!

Reviewed on Nov. 21, 2011 by MEDE

incredibly good

Reviewed on Jan. 03, 2010 by he-rowe

Excellent! My only regret is that I only get 2 tenderloin per deer!