Wild In The Kitchen: Bacon-Wrapped Venison Loin

Mike Bolton | March 1, 2020

Get ready! Your family and friends will think you have become a professional chef!

2 venison tenderloins

6 slices thick bacon

1 carton mushrooms

2 pats of butter

2 teaspoons olive oil

1/4 teaspoon onion powder

salt to taste

black pepper to taste

3 1/2 cups whipping cream

Preheat oven to 350 degrees. Cook bacon in cast iron skillet until partially done but still flexible. Use bacon drippings in skillet to brush venison tenderloins. Season tenderloins with onion powder, salt and pepper. Place tenderloins side by side and wrap both together with the strips of partially cooked bacon. Pin bacon to tenderloins with wooden toothpicks. Place bacon-wrapped tenderloins into a roasting pan and bake until meat thermometer inserted into thickest part shows 150 degrees. Heat butter in a saucepan over medium heat. Cook mushrooms and garlic in hot butter until mushrooms are soft. Add cream. Stir and cook until sauce is hot. Pour sauce over tenderloins and serve.

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