- 1-1/2 to 2 pounds venison tenderloin
- 2 tablespoons olive oil, divided
- 1 garlic clove, minced
- 1/2 cup King Arthur Unbleached 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
- 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.
Originally published as Bacon-Wrapped Venison in Taste of Home December/January 2001, p60
Reviews for Bacon-Wrapped Venison(3)
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Reviewed Dec. 28, 2011
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 Nov. 21, 2011
Reviewed Jan. 3, 2010
Excellent! My only regret is that I only get 2 tenderloin per deer!