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
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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