Bacon-Wrapped Venison

4.7
(17)

'My husband, Ron, and I hunt and created this dish that's special enough for company,' relates Phyllis Abrams from Alton, New York.

3
Prep Time:
20 mins
Cook Time:
20 mins
Total Time:
40 mins
Servings:
6
Yield:
6 servings

Ingredients

  • 1 ½ pounds venison tenderloin

  • 2 tablespoons olive oil or vegetable oil, divided

  • 1 clove garlic, minced

  • ½ cup all-purpose flour

  • ¾ teaspoon salt

  • ½ teaspoon pepper

  • ½ pound fresh mushrooms, sliced

  • 4 bacon strips

  • 1 tablespoon cornstarch

  • 1 ¼ cups beef broth

  • 2 tablespoons minced fresh parsley

Directions

  1. Rub tenderloin with 1-2 teaspoons of oil and the garlic. Combine the flour, salt and pepper; sprinkle over tenderloin and shake off excess. In a skillet, brown tenderloin on all sides in remaining oil. Remove and keep warm. In the same skillet, saute mushrooms until tender; remove and set aside. Wrap bacon around tenderloin, securing the ends with toothpicks. Return to skillet. Cook over medium heat until bacon is crisp and a thermometer inserted into tenderloin reads 160 degrees F, turning frequently. Remove and keep warm. In a small bowl, combine cornstarch and broth until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Add parsley and reserved mushrooms; cook and stir until heated through. Discard toothpicks from tenderloin; serve with mushroom sauce.