Description
Indulge in the ultimate gourmet experience with our Bacon Wrapped Venison Backstrap recipe, topped with a decadent Mushroom Cream Sauce. Learn how to create this exquisite dish today!
Ingredients
- Beef backstrap, 1-2 pounds (680 g) (450-900 grams)
- Turkey bacon, 8-10 slices
- Vegetable oil, 2 tablespoons (30 ml) (30 milliliters)
- Salt, 1 teaspoon (5 ml) (5 grams)
- Black pepper, 1 teaspoon (5 ml) (5 grams)
- Garlic powder, 1 teaspoon (5 ml) (5 grams)
- Onion powder, 1 teaspoon (5 ml) (5 grams)
- Fresh mushrooms, 8 ounces (227 g) (225 grams)
- Clarified butter, 2 tablespoons (30 ml) (28 grams)
- Coconut cream, 1 cup (240 ml) (240 milliliters)
- Garlic, 2 cloves, minced
- Fresh parsley, chopped, 2 tablespoons (30 ml) (8 grams)
- Chicken broth, 1 cup (240 ml) (240 milliliters)
- Cornstarch, 1 tablespoon (15 ml) (8 grams)
- Water, 2 tablespoons (30 ml) (30 milliliters)
Instructions
- Preheat your oven to 375°F (190°C).
- Season the venison backstrap with salt, black pepper, garlic powder, and onion powder.
- Wrap the venison backstrap with turkey bacon slices, securing with toothpicks if necessary.
- Heat olive oil in an oven-safe skillet over medium-high heat.
- Sear the bacon-wrapped venison on all sides until browned, about 2-3 minutes per side.
- Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the internal temperature reaches 130°F (55°C) for medium-rare.
- While the venison is baking, slice the fresh mushrooms.
- In a separate pan, melt butter over medium heat.
- Add minced garlic and sliced mushrooms to the pan and sauté until the mushrooms are soft, about 5 minutes.
- Pour in chicken broth and heavy cream, stirring to combine.
- In a small bowl, mix cornstarch with water to create a slurry.
- Add the cornstarch slurry to the mushroom sauce, stirring continuously until the sauce thickens.
- Simmer the sauce for another 2-3 minutes, then season with salt and pepper to taste.
- Remove the venison from the oven and let it rest for 5-10 minutes.
- Slice the venison into medallions and plate.
- Spoon the mushroom cream sauce over the venison.
- Garnish with chopped fresh parsley before serving.
Notes
- Remember to dry the venison backstrap before seasoning to ensure a nice sear on the meat.
- Utilize a meat thermometer to accurately gauge the internal temperature for optimal doneness.
- Feel free to enhance the mushroom cream sauce with different herbs or spices for added flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 450
- Fat: 25g
- Protein: 30g
Keywords: bacon wrapped, venison backstrap, mushroom cream sauce, creamy texture, skillet recipe