Bacon-Wrapped Venison Tenderloin with Creamy Garlic Sauce

Ingredients Needed

• 6 thick slices bacon

• 2 (3/4 pound) venison tenderloin roasts

• 2 teaspoons olive oil, divided

• ¼ teaspoon onion powder, divided

• kosher salt and ground black pepper to taste

• 2 tablespoons butter

• 1 (8 ounce) package sliced cremini mushrooms

• 2 cloves garlic, chopped

• 1 tablespoon chopped green onion, or more to taste

• ½ cup heavy whipping cream, or more to taste

Instructions

1. Begin by gathering all necessary ingredients. Preheat your oven to 375°F (190°C).

2. Lay the bacon strips on a slotted baking pan. Cook the bacon in the oven until it is partially cooked but still pliable, about 6 to 8 minutes.

3. Coat the venison tenderloins with olive oil, then season with onion powder, salt, and black pepper. Arrange the tenderloins side by side, and wrap them together with the partially cooked bacon strips. Place the wrapped tenderloins into a roasting pan.

4. Roast the tenderloins in the preheated oven until the bacon is crisp and a meat thermometer reads 145°F (65°C) at the thickest part of the tenderloin, approximately 1 hour.

5. In a saucepan, melt butter over medium heat. Add the mushrooms and garlic, and cook while stirring for about 8 to 10 minutes, until the mushrooms soften. Stir in the green onions, then pour in the cream and cook, stirring often, until warmed through. Serve the sauce alongside the venison tenderloins.

Cooking Tip

Nutritional Information (per serving)