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Bacon-Wrapped Venison
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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 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
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Printed from tasteofhome.com Jul 25, 2008Copyright Reiman Media Group, Inc © 2008 |