Sweet and Savory Bacon Wrapped Venison Tenderloin - Submitted by Joe Alix
 
Prep Time: 10 minutes | Cook Time: 15-30 minutes depending on the tenderloin size.
Servings 2

INGREDIENTS (Adjust for more servings)
    1/2 - 2/3 lb venison tenderloin
    2/3 cup brown sugar
    2/3 cup soy sauce
    2-3 cloves garlic, minced
    2/3 teaspoon black pepper
    1/3 teaspoon ground mustard (Or 1 tbs prepared mustard)
    Enough thin bacon to wrap

Instructions

Combine the brown sugar, soy sauce, garlic, pepper, and mustard. Leave the venison partially frozen. Coat the venison in the marinade and leave it for at least 1 hour.

Preheat oven to 350 degrees and prepare a baking pan. Something slotted to let the drippings fall works best. Spray the pan to prevent sticking.

Partially cook the bacon but stop when it is still pliable. Remove the venison from the marinade (but don't discard) and wrap in the bacon strips. Drizzle the marinade over the wrapped tenderloin.

Place in the center of the oven and bake for about 15-20 minutes, check with a thermometer. Pull at 110 degrees and it will rise to 125 degrees, rare, after resting. Baste with the marinade on every check.

Optional but not necessary:  Remove the tenderloin from the oven and turn on the broiler. Once warm, return it to the oven for just long enough to crisp up the bacon and get a nice crust. Be careful not to overcook.

Baste with the remaining marinade and let rest about 5 minutes before cutting between the bacon strips, then enjoy!

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Sauerbraten - Submitted by Greg Chasko
 
1 C water
1 C cider vinegar
1 C dry red wine
1 T Worcestershire sauce
1 T lemon juice
2 T vegetable oil
1 T sugar, white or brown
1 T pickling spices
2 cloves chopped garlic
1 med. onion, chopped
1 small carrot, grated
1 large celery including leaves, chopped
10-12 whole pepper corns
 
This is for about 4 lbs. of meat. Sprinkle meat with salt. Add a little marjoram and crushed red pepper.
Put in the smallest, non-metallic container possible with lid (or large plastic bags) & marinate in refrigerator for 3 days. Turn to baste occasionally while marinating.
 
Cooking method:
Remove meat from marinade & wipe dry with paper towels. Brown in olive oil on all sides.
Strain marinade & add liquid to meat, turn on low and simmer till tender about 45 min to the pound.
Remove meat & let cool while making gravy.
 
Dissolve cornstarch in cold water (amount depends on amount of liquid left over from roast). Start with 2 or 3 T. Add gradually to marinade & stir, cook till as thick as desired.
In a small bowl, place ½ C of sour cream. Gradually add gravy & stir till blended, then pour back into gravy (If you add the sour cream directly, the gravy will curdle).
 
Note: This is my Mom’s original recipe. I’ve read others that call for thyme (10 sprigs fresh, plus I Tbs. chopped leaves), 1 tsp. juniper berries (I usually consume these in liquid form!), 2 bay leaves, ½ tsp. whole cloves. So, you got some spicing options. I have also done this adding crushed ginger snaps at the end! Sounds weird, but tastes good! At the end of cooking, pull the meat out and add 2 Tbs. crushed ginger snaps into the sauce and simmer until thickened.