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Bacon-Wrapped Venison

 Bacon-Wrapped Venison
"My husband, Ron, and I hunt and created this dish that's special enough for company," relates Phyllis Abrams from Alton, New York.
6-8 ServingsPrep: 20 min. Cook: 20 min.

Ingredients

  • 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

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

2 of 2

Bacon-Wrapped Venison (continued)

Directions (continued)

  • 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.