Where can I source quality venison if I don't hunt?

Many specialty butchers and online meat retailers offer farm-raised venison. Farmers' markets in rural areas often have vendors who sell game meat. Farm-raised venison typically has a milder flavor than wild-harvested deer.

Can I prepare this Bacon-Wrapped Venison Backstrap with Mushroom Cream Sauce dish in advance for a dinner party?

Yes! You can wrap the venison in bacon up to 24 hours ahead and refrigerate. The mushroom sauce can be made up to 2 days in advance and gently reheated. Sear and finish the venison just before serving.

What's the best way to determine if venison is cooked properly?

A meat thermometer is essential. For medium-rare venison (recommended), aim for 130-135°F. The meat will continue cooking slightly during resting.

Why is my venison tough despite following the recipe?

Venison becomes tough when overcooked. Other potential causes include not removing the silverskin properly, using meat from an older animal, or not allowing adequate resting time after cooking.

Can I substitute beef for venison in this Bacon-Wrapped Venison Backstrap with Mushroom Cream Sauce recipe?

Absolutely! Beef tenderloin works wonderfully as a substitute. The cooking time may vary slightly, so rely on your meat thermometer for doneness.

What can I substitute for heavy cream to make this dairy-free?

Full-fat coconut milk or cashew cream make excellent dairy-free alternatives. Reduce them slightly longer as they're not quite as thick as heavy cream.

How spicy is this Bacon-Wrapped Venison Backstrap with Mushroom Cream Sauce dish? Can I adjust the heat level?

This Bacon-Wrapped Venison Backstrap with Mushroom Cream Sauce recipe is mild with no significant heat. To add spice, incorporate red pepper flakes into the herb rub or a dash of cayenne pepper in the mushroom sauce.

Bacon-Wrapped Venison Backstrap with Mushroom Cream Sauce

Ingredients

Scale

2 pounds venison backstrap, trimmed of silverskin
10–12 slices of bacon (thin-cut works best)
2 tablespoons olive oil
2 tablespoons fresh rosemary, chopped
2 tablespoons fresh thyme, chopped
4 cloves garlic, minced
1 tablespoon black pepper, freshly ground
1 teaspoon sea salt
1 pound mixed mushrooms (cremini, shiitake, oyster), sliced
2 shallots, finely diced
3 cloves garlic, minced
2 tablespoons butter
2 tablespoons olive oil
1 cup heavy cream
1 cup beef broth
2 tablespoons Dijon mustard
1 tablespoon fresh thyme leaves
Salt and pepper to taste
2 tablespoons cornstarch mixed with 2 tablespoons cold water (optional)

Instructions

Marinate venison pieces in herb mixture for 15-20 minutes at room temperature.
Wrap each venison section with bacon, securing with toothpicks if needed.
Sear wrapped venison in a hot cast-iron skillet for 2-3 minutes per side.
Transfer to oven and cook at 375°F for 7-10 minutes until desired internal temperature.
Rest meat under foil for 10 minutes before slicing.
In the same skillet, make mushroom sauce by sautéing shallots and mushrooms.
Add garlic, then broth, reducing by half before adding cream, mustard and thyme.
Simmer sauce for 5-7 minutes until thickened, adding cornstarch slurry if desired.
Slice venison into medallions and serve with mushroom cream sauce.

Author: Emily
Prep Time: 30 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Searing, Baking
Cuisine: American, Game
Diet: Low Lactose

Nutrition

Serving Size: 1/6 of recipe
Calories: 485
Sugar: 2g
Sodium: 580mg
Fat: 32g
Saturated Fat: 14g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 7g
Fiber: 1g
Protein: 42g
Cholesterol: 165mg

Keywords: venison, backstrap, bacon-wrapped, mushroom sauce, game meat, wild game, holiday dinner, special occasion, hunting season, fall recipe