1 lb. bacon
2 lbs. venison tenderloin
1 – 2 teaspoons olive oil
1/4 teaspoon onion powder
Kosher salt, to taste
Pepper, to taste
2 tablespoons butter
8 oz. sliced white mushrooms
2 cloves garlic, minced
1/2 cup heavy whipping cream
Preheat oven to 375 degrees.
Place bacon on a slotted baking pan.
Bake bacon in the preheated oven until halfway cooked, about 10 minutes.
Set bacon aside.
Brush venison with olive oil and then season with onion powder, salt, and pepper.
Place tenderloins into a roasting pan.
Cook venison tenderloin for about 1 hour until almost done (145 degrees).
Add bacon to top of venison and put back in oven for 15 – 20 minutes or until venison is done (160 degrees) and bacon is crisp.
Start the cream sauce by sautéing mushrooms in butter until soft.
Add garlic to mushroom and butter and sauté for another 1 – 2 minutes.
Add cream and simmer until sauce is heated throughout.
Serve sauce with tenderloins.
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The original recipe, Bacon-Wrapped Venison Tenderloin with Garlic Cream Sauce, can be found here.