Name: Bacon-Wrapped Venison Tenderloin with Garlic Cream Sauce
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Bacon - 6 thick slices; Venison tenderloin roasts - 2 (3/4 pound); Olive oil, divided - 2 teaspoons; Onion powder, divided - ¼ teaspoon; Kosher salt and ground black pepper to taste - ¼ teaspoon; Butter - 2 tablespoons; Sliced cremini mushrooms - 1 (8 ounce) package; Garlic, chopped - 2 cloves; Chopped green onion, or more to taste - 1 tablespoon; Heavy whipping cream, or more to taste - ½ cup

Bacon-Wrapped Venison Tenderloin with Garlic Cream Sauce

Recipe information

Cooking:

15 min.

Servings per container:

Source:

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Ingredients for - Bacon-Wrapped Venison Tenderloin with Garlic Cream Sauce

1. Bacon - 6 thick slices

2. Venison tenderloin roasts - 2 (3/4 pound)

3. Olive oil, divided - 2 teaspoons

4. Onion powder, divided - ¼ teaspoon

5. Kosher salt and ground black pepper to taste - ¼ teaspoon

6. Butter - 2 tablespoons

7. Sliced cremini mushrooms - 1 (8 ounce) package

8. Garlic, chopped - 2 cloves

9. Chopped green onion, or more to taste - 1 tablespoon

10. Heavy whipping cream, or more to taste - ½ cup

How to cook deliciously - Bacon-Wrapped Venison Tenderloin with Garlic Cream Sauce

1. Stage

Preheat the oven to 375 degrees F (190 degrees C). Arrange bacon slices on a slotted baking pan.

2. Stage

Bake bacon in the preheated oven until partially cooked but still flexible, 6 to 8 minutes.

3. Stage

Brush venison tenderloins with olive oil and season with onion powder, salt, and black pepper. Place tenderloin roasts side by side and wrap them together in strips of partially cooked bacon. Place into a roasting pan.

4. Stage

Roast in the preheated oven until bacon is browned and an instant-read meat thermometer inserted into the thickest part of a tenderloin reads at least 145 degrees F (65 degrees C), about 1 hour.

5. Stage

Heat butter in a saucepan over medium heat. Add mushrooms and garlic; cook and stir until mushrooms are soft, 8 to 10 minutes. Stir in green onion. Stir in cream and cook, stirring often, until heated through. Serve sauce with tenderloins.