Bacon-Wrapped Venison Tenderloin with Garlic Cream Sauce

Bacon-wrapped venison tenderloin is an elegant yet simple dish that combines the tender, rich flavor of venison with the smoky goodness of bacon. The accompanying garlic cream sauce elevates this dish, providing a luscious, creamy finish. Perfect for special occasions or a hearty weeknight dinner, this recipe balances gourmet appeal with straightforward preparation.

In this article, we’ll explore everything you need to know to make this mouthwatering Bacon-Wrapped Venison Tenderloin recipe. From detailed preparation instructions to cooking tips, nutritional benefits, and frequently asked questions, this guide will ensure you master this dish.

Ingredients for Bacon-Wrapped Venison Tenderloin

Venison Tenderloin

• 1 lb venison tenderloin, trimmed
• 6-8 slices of bacon
• 2 tbsp olive oil
• 2 cloves garlic, minced
• Salt and pepper, to taste

Garlic Cream Sauce

• 1 tbsp unsalted butter
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1 tsp fresh parsley, chopped
• Salt and pepper, to taste

Prep Time, Cooking Time, and Serving Information

• Prep Time: 15 minutes
• Cooking Time: 25-30 minutes
• Total Time: 40-45 minutes
• Servings: 2-3 servings
• Calories per Serving: 380 kcal

Directions for Bacon-Wrapped Venison Tenderloin

1. Prepare the Venison Tenderloin

• Start by trimming any silver skin or excess fat from the venison tenderloin.
• Pat the tenderloin dry with a paper towel to ensure better seasoning adhesion.
• Season the venison generously with salt and pepper.

2. Wrap the Tenderloin with Bacon

• Lay the bacon slices out on a cutting board, slightly overlapping them.
• Place the venison tenderloin at one end of the bacon sheet and wrap it tightly, ensuring the bacon completely encases the meat.
• Secure the bacon in place with toothpicks if necessary.

3. Sear the Tenderloin

• Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
• Once the oil is hot, carefully add the bacon-wrapped tenderloin.
• Sear each side for 2-3 minutes until the bacon is browned and crispy. This step locks in the juices and enhances flavor.

4. Roast to Perfection

• Preheat your oven to 375°F (190°C).
• Transfer the seared tenderloin to a baking dish and place it in the oven.
• Roast for 15-20 minutes, or until the internal temperature reaches 130-135°F (55-57°C) for medium-rare. Adjust the time for your desired doneness.
• Let the tenderloin rest for 5 minutes before slicing to allow the juices to redistribute.

5. Make the Garlic Cream Sauce

• In the same skillet used for searing, melt 1 tablespoon of unsalted butter over medium heat.
• Add the minced garlic and sauté until fragrant, about 1-2 minutes.
• Pour in the heavy cream, stirring to combine.
• Gradually add the Parmesan cheese, whisking until the sauce is smooth and thickened.
• Season with salt, pepper, and a sprinkle of chopped parsley.

6. Slice and Serve

• Slice the rested tenderloin into medallions, approximately 1-inch thick.
• Drizzle the garlic cream sauce generously over the medallions.
• Garnish with additional parsley if desired.
• Serve alongside mashed potatoes, roasted vegetables, or a fresh green salad.

Tips for Success

1. Select High-Quality Venison: Fresh, well-trimmed venison ensures a tender and flavorful dish.
2. Room Temperature Meat: Allow the tenderloin to sit at room temperature for 15-20 minutes before cooking for even heat distribution.
3. Bacon Selection: Use thinly sliced bacon for better wrapping and crispiness.
4. Resting Time: Always let the meat rest after roasting to preserve its juices and tenderness.
5. Sauce Consistency: Simmer the garlic cream sauce gently to prevent curdling and achieve a smooth texture.

Benefits of Bacon-Wrapped Venison Tenderloin

• Lean Protein: Venison is a low-fat, high-protein meat that supports muscle growth and repair.
• Rich in Vitamins: It is a good source of B vitamins, which aid energy metabolism.
• Iron-Rich: Venison contains more iron than beef, helping to prevent anemia.
• Low in Cholesterol: Compared to other red meats, venison has lower cholesterol levels, making it heart-friendly.

Frequently Asked Questions (FAQs)

1. Can I use another type of meat instead of venison?

Yes, beef tenderloin or lamb loin can be substituted, but adjust the cooking time accordingly.

2. How do I prevent the bacon from falling off during cooking?

Securing the bacon with toothpicks ensures it stays in place. Remove the toothpicks before serving.

3. Can I prepare the dish in advance?

You can wrap the tenderloin and prepare the sauce ahead of time. Store them separately in the refrigerator for up to 24 hours.

4. What sides pair well with this dish?

Mashed potatoes, roasted asparagus, or sautéed green beans complement the flavors perfectly.

5. How do I reheat leftovers?

Reheat the sliced tenderloin gently in a skillet over low heat or in an oven preheated to 300°F (150°C) to prevent drying out.

Conclusion

Bacon-wrapped venison tenderloin with garlic cream sauce is a delightful recipe that marries the unique taste of venison with the savory richness of bacon and cream. This dish is not only a feast for the taste buds but also provides nutritional benefits. Whether you’re preparing it for a special occasion or a comforting dinner, following these steps will guarantee a meal to remember.

By mastering this Bacon-Wrapped Venison Tenderloin recipe, you’ll gain confidence in cooking venison and creating a dish that wows your guests. Enjoy the blend of flavors and the satisfaction of preparing a restaurant-quality meal in your kitchen!