BACON-WRAPPED VENISON TENDERLOIN
The marinade really brings out the rich flavor of the venison and the sugared bacon tops it off!
Provided by beansncornbread
Categories Meat and Poultry Recipes Pork
Time 9h5m
Yield 8
Number Of Ingredients 8
Steps:
- Mix brown sugar, soy sauce, garlic, and Worcestershire together in a bowl until sugar is dissolved. Place tenderloin into a container with a lid or zip-top bag and pour the marinade over. Cover and marinate for at least 8 hours, to overnight.
- Preheat the oven to 350 degrees F (175 degrees C).
- Remove tenderloin and discard marinade. Wrap a slice of bacon around the tenderloin, starting at one end, and secure it with a toothpick. Continue wrapping bacon around the loin until it is covered and secured with toothpicks. Place on a broiler pan on the center rack of the oven.
- Bake in the preheated oven until slightly pink in the center, 35 to 40 minutes for medium-rare. Remove from the oven, sprinkle with white sugar, and turn on the oven's broiler.
- Broil in the preheated oven until bacon is crisp, about 5 minutes, turning once and watching closely so it doesn't burn. Remove from the oven and place on a cutting board. Let stand for 10 minutes. Slice with a knife between each strip of bacon so there are several pieces.
Nutrition Facts : Calories 622.5 calories, Carbohydrate 114.7 g, Cholesterol 95.9 mg, Fat 6.3 g, Fiber 0.3 g, Protein 28.7 g, SaturatedFat 2.2 g, Sodium 2067.4 mg, Sugar 112 g
BACON-WRAPPED VENISON TENDERLOIN WITH GARLIC CREAM SAUCE
This recipe originated via other recipe suggestions for filet mignon. I made this recipe on my own to celebrate my hunter-husband's Valentine's!
Provided by Huntmom
Categories Meat and Poultry Recipes Game Meats Venison
Time 1h25m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Place bacon on a slotted baking pan.
- Bake bacon in the preheated oven until partially cooked but still flexible, 6 to 8 minutes.
- 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.
- Roast 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.
- Heat butter in a saucepan over medium heat; cook and stir mushrooms and garlic in hot butter until mushrooms are soft, 8 to 10 minutes. Stir green onion into mushroom mixture; pour in cream. Cook, stirring often, until sauce is heated through. Serve sauce with tenderloins.
Nutrition Facts : Calories 310.4 calories, Carbohydrate 2.4 g, Cholesterol 130.4 mg, Fat 20.3 g, Fiber 0.9 g, Protein 28.2 g, SaturatedFat 9.8 g, Sodium 443.3 mg, Sugar 0.1 g
SWEET BACON-WRAPPED VENISON TENDERLOIN
The #1 rated deer recipe on RecipeZaar since 2005! It's deer season again, and you know what that means - a lot of 'Zaar chefs trying out THE venison recipe again or for the first time. Thanks for all the reviews. Hands-down, this is the BEST deer meat recipe in America. Even those who don't like wild game meat will fight for a piece of this. **I will warn you, that this creates almost a "candy tenderloin." You can see from the reviews how many people love it, but if you're looking for a gamey dish that brings out the purely meaty taste of your venison, this is not for you.
Provided by TCSmoooth
Categories Deer
Time 1h20m
Yield 2-3 serving(s)
Number Of Ingredients 5
Steps:
- Mix brown Sugar and Soy sauce together in a bowl. They should combine nicely into a soupy soy liquid.
- Put Deer Loin in a cooking tray and pour Brown Sugar/Soy Sauce mixture over loin. Roll tenderloin over in mixture, completely covering it.
- Let meat marinate in mixture at least 3 hours or overnight in fridge. It's best to marinate for 8 hours if you have the time. Also GREAT to use a Food Saver or other Vacuum device to Vacuum pack/seal the meat with Marinade. With this method, you can achieve Overnight-level marinade in just a couple hours!
- Remove loin from tray, and place on a slotted bake sheet with a drip pan or aluminum foil below to catch dripping. Don't throw away marinade.
- Wrap a piece of bacon around the very end of the tenderloin, securing the bacon strip with a toothpick.
- Repeat this process until the entire loin is wrapped in ten or so bacon "loops." The tenderloin should look like an arm with a bunch of wrist watches on it, the watches being the bacon strips.
- Drizzle remaining marinade over deer loin. You can continue to baste the loin with the marinade throughout the cooking process with either a brush or a turkey baster.
- Place on center rack in oven and bake at 350°F for 30-40* minutes. *This should cook the meat to about Medium. For those of you who prefer rare meat (like me), cut the time to 25-30 minutes and then follow with the "OPTION 2" step below regarding searing.
- OPTION 1 - with about 10 minutes of cooking time left, you can lightly dust the top of the loin with white sugar. This creates a sweet crust on top of the bacon. Might be too sweet for some. Try doing it on just HALF of the loin to see if you like it!
- OPTION 2 - For a crispier crust and crispier bacon, remove Loin from oven and place the Loin(s) directly on a Grill over medium-high heat to sear the bacon and outer loin. (Thanks to all of you reviewers who taught me this. It's a great step for those of us who like a cooked crust and a pink center).
- Remove from oven and place on cutting board. Using a knife, cut the loin between each strip of bacon so that you have many pieces of meat, each with their own toothpick.
- You can eat these pieces directly from the toothpick or remove the toothpick and eat like steak. You can thank me later.
- The next day, try the leftovers on a wheat bun with spicy BBQ Saucefor an awesome leftover sandwich.
BACON WRAPPED GRILLED VENISON BACKSTRAP ROAST
My husband loves to fish and hunt and the boys and I love the results that come off the grill! Venison is extremely lean so the bacon not only adds flavor but the needed fat as well.
Provided by Sue Adame
Categories Roasts
Time 2h30m
Number Of Ingredients 9
Steps:
- 1. Rub roast with olive oil. Sprinkle all sides with salt, pepper, rosemary and thyme.
- 2. For Marinade: Mix together the soy sauce, 2tbsp olive oil, garlic and Worcestershire sauce.
- 3. Pour marinade over roast in glass baking dish. Cover. Let marinade 2-5 hours in refrigerator.
- 4. Remove from refrigerator 30 minutes prior to grilling. During this time prepare the charcoal grill to med-high heat.
- 5. Wrap bacon around roast and secure with toothpicks.
- 6. Spray BBQ grill plates with non stick spray. Sear roast 3 minutes per side.
- 7. Move roast to medium heat on the grill and continue to grill until the internal temperature reaches 140°F. This is for medium rare, any higher and the roast will be dry and tough.
- 8. Remove from grill and let rest 10 minutes before slicing.
BACON-WRAPPED VENISON
"My husband, Ron, and I hunt and created this dish that's special enough for company," relates Phyllis Abrams from Alton, New York.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6-8 servings.
Number Of Ingredients 11
Steps:
- 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°, 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.
Nutrition Facts : Calories 165 calories, Fat 7g fat (2g saturated fat), Cholesterol 75mg cholesterol, Sodium 445mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 22g protein.
BACON WRAPPED VENISON BITES
Savory, marinated bites of venison meat wrapped in hickory smoked bacon, broiled to perfection, and based with bbq sauce. These meaty bites are a great party appetizer for anyone with a big appetite.
Provided by Buy This Cook That
Categories Appetizer
Time 45m
Number Of Ingredients 10
Steps:
- In a bowl large enough to hold the venision, whisk together the olive oil, soy sauce, Worcestershire sauce, and balsamic vinegar. Add the crushed garlic, mustard, and black pepper. Set aside.
- Rinse the venison backstrap and pat dry. Cut evenly into 1 inch sized pieces.
- Place the venison chunks into the prepared marinade. Toss with your hands to coat all pieces. Cover and refrigerate for 1 - 2 hours.
- Preheat oven to 450 degrees. If your oven runs "cool", adjust to 475.
- Drain the marinade from the venison completely. Pat with paper towels to remove excess marinade.
- Wrap each piece of venison with half a strip of thick cut bacon. Wrap tightly, securing with a toothpick.
- Arrange the bacon wrapped bites seam side down onto a broiler pan or wire rack over a rimmed baking sheet.
- Bake for 10 - 12 minutes at 450. Remove from the oven and turn on the broiler.
- Stir together the barbecue sauce and water to a thin consistency. Using a brush, baste the bacon wrapped venison. Broil and baste the bites, turning FREQUENTLY, until the bacon is browned.
Nutrition Facts : ServingSize 1 piece, Calories 65 kcal, Carbohydrate 2 g, Protein 6 g, Fat 2 g, Cholesterol 24 mg, Sodium 211 mg, Sugar 1 g
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- Place the roast in a large zip-top plastic bag and add the marinade. Seal the bag and marinate in the refrigerator at least 2 hours up to 24 hours or overnight, turning once.
- Arrange 8 to 10 pieces of bacon side by side, slightly overlapping, on a work surface or cutting board to make it 1 inch longer on both ends than the length of the backstrap or tenderloin.
- Place the roast on top of the bacon toward the lower third, not right in the center. Then, pull up the shorter pieces of bacon up to the backstrap on one side, then pull the longer pieces up and over the backstrap. Lift up the backstrap and tuck the longer pieces under the bottom of the backstrap.
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- Trim the backstraps removing as much of the silver skin and sinew as possible. Rinse the backstraps under cold running water and blot dry with paper towels. Sprinkle the steak seasoning directly on the backstraps being sure not to add too much. A nice light coating works best. Once the meat has been seasoned and the bacon is wrapped around the backstraps, the meat is ready for the smoker.
- Set the smoker or grill for indirect cooking. Preheat the grill to 275 degrees F. To maintain this low temperature, use only half as much charcoal as usual. (A half chimney-full.)
- When the coals are ready to cook, place the backstraps on the hot grate on the cool side of the opposite side of the coals, toss a large chunk of the pecan wood onto the coals and cover the grill.
- Bring the temperature back up to 275 degrees F, using the vents to regulate the temperature. Allow the meat to cook 1 to 1 ½ hours, but smoke the backstraps with smoke for no more than 45 minutes.
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- Fire up. Prepare a pellet smoker or any other bbq grill for indirect cooking at 350°F. On a charcoal grill, place one half of a chimney full of pre-heated charcoal briquettes on one side of the grill’s charcoal grate in order to create direct and indirect cooking zones. Add your favorite wood to the hot coals for smoke flavor. In the pellet grill, I use a combination of pecan, oak, and cherry cooking pellets.
- Prep. To prepare the stuffing, cook 6 slices of the bacon over medium heat, then drain on paper towels. Crumble when cool (you should have about 1/4 cup). Save 2 tablespoons of the bacon drippings in the pan.
- Chop the onions, mushrooms and parsley. Then sauté the onions and mushrooms in the bacon drippings over medium heat. Stir them into the cream cheese, and fold in the crumbled bacon and parsley.
- Trim excess silver skin from venison backstraps and cut a slit down the length to butterfly it open. Be careful not to cut through the entire piece.
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