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Bacon-Wrapped Venison

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 fresh mushrooms, sliced
4 bacon strips
1 tablespoon cornstarch
1-1/4 cups beef broth
2 tablespoons minced fresh parsley, optional

Rub tenderloin with 1-2 teaspoons of oil and the garlic. Combine the

Printed from tasteofhome.com Jul 25, 2008

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Bacon-Wrapped Venison cont.

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.