Elevate your culinary game with the exquisite flavors of Bacon-Wrapped Venison Tenderloin with Garlic Cream Sauce recipes. This dish combines the earthy richness of venison tenderloin with the smoky, savory goodness of bacon, all bathed in a luxurious garlic cream sauce. These recipes offer a delightful journey into creating a gourmet masterpiece that’s perfect for special occasions or an unforgettable dinner experience.
At the heart of this dish is the venison tenderloin, known for its tender and lean meat with a subtly gamey flavor. These recipes guide you through the preparation of the venison, ensuring it’s perfectly seasoned and wrapped in crispy bacon, which adds an irresistible smokiness and texture.
The star of the show is the garlic cream sauce, a velvety concoction that brings indulgence to the plate. You’ll learn how to infuse the sauce with aromatic garlic and complement it with herbs and spices, creating a flavorful accompaniment that beautifully complements the venison and bacon.
The combination of tender venison, crispy bacon, and the creamy garlic sauce results in a dish that’s a true symphony of flavors and textures. These recipes offer step-by-step instructions, tips, and techniques to ensure your Bacon-Wrapped Venison Tenderloin with Garlic Cream Sauce turns out as a culinary masterpiece, leaving your guests craving for more.
Whether you’re a seasoned cook or an adventurous home chef, these recipes provide an opportunity to impress your family and friends with a dish that’s both elegant and comforting. Prepare to savor the magic of this exceptional culinary creation right in your own kitchen.
Elevate Your Dining Experience with Bacon-Wrapped Venison Tenderloin Recipes
Details Bacon-Wrapped Venison Tenderloin with Garlic Cream Sauce Recipes
Prep Time: 15 mins
Cook Time: 1 hr 10 mins
Total Time: 1 hr 25 mins
Servings: 6
Ingredients For Bacon-Wrapped Venison Tenderloin with Garlic Cream Sauce Recipes
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: Bacon-Wrapped Venison Tenderloin with Garlic Cream Sauce Recipes
Step 1: Preheat the oven to 375 degrees F (190 degrees C). Arrange bacon slices on a slotted baking pan.
Step 2: Bake bacon in the preheated oven until partially cooked but still flexible, 6 to 8 minutes.
Step 3: 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.
Step 4: 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.
Step 5: 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.
Feedback of Bacon-Wrapped Venison Tenderloin with Garlic Cream Sauce Recipes
If you like tough inedible venison, with a pointless mushroom sauce, make this. It was awful, and we deliberately cut the time in half, because clearly the poster doesn't know how to cook venison or make cream sauce. Venison was chewy, "sauce" was a watery cream of mushroom soup.
The first time I made this, I cooked the bacon a little too long in the beginning and it looked almost burnt when I took it out of the oven. We thought I ruined our backstraps. But it ended up being the BEST backstrap recipe I've ever made. The bacon was a little overdone (my bad), but the bacon held the juices in the venison and it was amazing. Also the sauce..... My husband asked me to triple the sauce so he can drown his meat in it. It is so good.Thank you!!!!
Should have baked a bit longer. That being said, this was very easy. I never did make the sauce. Put garlic cloves (a lot) under bacon & around the roast. Put leftover rare venison, bacon and garlic with frozen corn & peppers with Amish uncooked pasta to cook again. :-)
I took advice of other reviewers and really kept an eye on it temp-wise. That said I did get it up to 145 and was worried was overdone, but it came out wonderfully. Mushroom sauce was good but I think I'd prob add some red wine next time. My wife gave it a "3 star" but she's not a big venison fan so take it with a grain of salt. Thanks for sharing this recipe!
My husband made this, and it was SO GOOD!!! He soaked the tenderloins in salt water prior to making the recipe, and it was fantastic! Definitely a keeper!
Cook time was too long. Should've pulled it out sooner as the tenderloin got a little dry and overcooked. Otherwise good. I added a dijon honey mustard reduction sauce and chopped pecans as a sauce and garnish instead of the garlic cream sauce here and that part turned out great.
I didn't have any cream (but will next time). I made no adjustments. I couldn't believe how tender the thicker parts of the tenderloin, roasting at 375 degrees. I almost lowered the temperature, but I'm so glad I didn't! It was delicious...! I am definitely saving this recipe for the next time I have venison tenderloin...but adding cream! :)
4/9/23 --- 1 hour will give you meat that is Well Done or closet to it. I've made this three times but I forgot this time to remove it sooner. If you prefer Medium Rare, Medium etc, take the meat out of the oven sooner. Temperature guides for roasted meat can be found online.Some tips:Brine your meat in your fridge for up to 24 hours using cold water, kosher salt and your choice of spices.Dry and bring your meat closer to room temperature before you start so that it will cook evenly.Use toothpicks to secure the bacon and remove once cooked.Remember, remove it when it is 5-10 degrees below what temperature you desire because the temp will rise as it rests.Venison tenderloins are small and they might need only 20 minutes or less.Venison backstraps are larger but still might need only 30 minutes or less..Remove your bacon once your meat is done cooking and let the meat rest under loose foil for 5-10 minutes to retain juices.While your meat is resting, broil or fry the bacon in a pan to crisp it up a bit then serve the bacon with the meat or chop it and add it to your garlic cream sauce.
Great recipe but my kids were upset. 145 F is well done.Recommend pulling it at an internal temp of 130-135 FLet it rest for 10 minutes before slicing
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TOP 5+ FAQ Bacon-Wrapped Venison Tenderloin with Garlic Cream Sauce Recipes
✅How do I select the best venison tenderloin for this recipe?
Discover tips for choosing high-quality venison tenderloin, including freshness, appearance, and where to find it.
✅What are the essential ingredients for making Bacon-Wrapped Venison Tenderloin with Garlic Cream Sauce?
Learn about the key components required for this gourmet dish, including venison, bacon, garlic, and cream, and how they come together to create a harmonious flavor profile.
✅Can you provide step-by-step instructions for wrapping venison tenderloin in bacon?
Get detailed guidance on how to prepare and wrap the venison tenderloin with bacon, ensuring it's cooked to perfection with a crispy exterior.
✅What's the secret to creating a flavorful and velvety garlic cream sauce?
Explore the techniques and tips for infusing the cream sauce with garlic and herbs to achieve a rich and indulgent flavor that complements the dish perfectly.
✅Are there any recommended sides or wine pairings to serve with Bacon-Wrapped Venison Tenderloin with Garlic Cream Sauce?
Discover suggestions for side dishes and wine pairings that enhance the overall dining experience and complement the flavors of this gourmet recipe.
