Bacon Wrapped Venison Tenderloin With Portabella Mushrooms Food

SWEET BACON-WRAPPED VENISON TENDERLOIN

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 VENISON TENDERLOIN WITH GARLIC CREAM SAUCE

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.

BACON-WRAPPED VENISON TENDERLOIN

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.

BACON WRAPPED OVEN BAKED PORTOBELLA MUSHROOMS

Steps:

• 1. Preheat oven to 375 degrees F.
• 2. Brush mushrooms clean with a paper towel. Remove stems from the underside with a sharp knife, and save. The brown underside is referred to as the gills. Using a tablespoon remove the gills from the underside of each mushroom & discard.
• 3. Chop the stems into small pieces. Remove the outer skin from the garlic and slice thin or mince as you prefer. Then, slice the green pepper into thin strips and the mini peppers into ringlets. Combine together and prepare to saute. Slice the onions into medium thick slices and set aside until needed
• 4. Brush the top and underside of each mushroom with the olive oil. The mushrooms absorb the oil as you brush them. Reserve the remaining oil to saute the peppers and garlic.
• 5. Spray a large shallow pan with non-stick cooking spray. Then place the mushroom caps on pan inverted upside down.
• 6. Top each with a slice of sharp cheddar cheese. Next, add 2 slices of onions on each piece of cheese.
• 7. Saute assorted pepper mixture over medium low heat in 2 tablespoons of olive oil, about 4 to 5 minutes or until transparent. Remove from heat.
• 8. Top each mushroom cap with an even amount of sauteed peppers. Then top each with quarter cup shredded cheese.
• 9. Now, using room temperature smoked bacon, wrap each mushroom in the bacon slices, tucking the ends underneath the bottom, creating an X pattern. Then with the third strip of bacon place it over the center of the X tucking it underneath.
• 10. Repeat until they have all been wrapped.
• 11. Place pan in preheated 375 degree oven and bake for 25 minutes.
• 12. Then increase the temperature to 400 degrees F and cook for an additional 20 minutes or until bacon is crisp on top and slightly golden brown.
• 13. Serve on fresh or toasted buns as desired. Add condiments of choice, lettuce, and tomato. Enjoy.
• 14. Look inside at all the tasty goodness.

VENISON TENDERLOIN

Steps:

• Lightly sprinkle tenderloins with pepper and set aside.
• Sauté onions in 1 tablespoon butter.
• Add garlic and cook another 3 minutes.
• Add mushrooms, sautéing another 10 minutes.
• When done, remove vegetables and add the rest of the butter.
• Sauté venison 2-3 minutes per side.
• When done, place on platter and return vegetables to pan.
• Add flour stirring until it becomes a thick brown paste.
• Add water, continuing to stir, until gravy is of desired consistency, adding more water if you wish.
• Correct seasoning and pour over tenderloins.
• Serve.

SWEET AND SAVORY BACON WRAPPED VENISON TENDERLOIN

Steps:

• Combine the brown sugar, soy sauce, garlic, pepper, and mustard. Coat the venison in the marinade and tightly wrap or transfer to a sealable plastic bag. Refrigerate to marinade at least 1 hour, but overnight is best.
• Preheat oven to 350 F and prepare a baking pan. Something slotted to let the drippings fall works best. That way you can baste it while it cooks.
• Remove the venison from the marinade (but don't discard) and wrap in the bacon. Drizzle the marinade over the wrapped tenderloin.
• Place in the center of the oven and bake for about 30-40 minutes, for a medium roast.
• Optional but tasty: Remove the tenderloin from the oven and turn on the broiler. Once warm, return it to the oven for just long enough to crisp up the bacon and get a nice crust.
• Let rest about 2 minutes before cutting, then enjoy!

BACON WRAPPED VENISON BITES

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.

BACON WRAPPED VENISON TENDERLOIN WITH PORTABELLA MUSHROOMS

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Combine ½ T olive oil, garlic, pepper, and salt.
• Rub seasonings onto the tenderloin.
• Wrap the tenderloin in bacon and place into the roaster.
• Add the remaining oil to a frying pan and cook the onions and mushrooms until they're tender.
• Put onions and mushrooms into the roaster with the tenderloin and add the water.
• Bake for 30-40 minutes.

BACON-WRAPPED VENISON

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.

BACON-WRAPPED VENISON TENDERLOIN RECIPE - (4.3/5)

Steps:

• Mix brown Sugar and Soy sauce together in a bowl. They should combine nicely into a soupy soy liquid. 2 Put Deer Loin in a cooking tray and pour Brown Sugar/Soy Sauce mixture over loin. Roll tenderloin over in mixture, completely covering it. 3 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! 4 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. 5 Wrap a piece of bacon around the very end of the tenderloin, securing the bacon strip with a toothpick. 6 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. 7 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. 8 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. 9 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! 10 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).

BACON WRAPPED BEEF TENDERLOIN

Steps:

• For the tenderloin: Begin by placing a large sheet of plastic wrap on a clean bench top (use 2 overlapping sheets if you have to). In the center of the plastic, lay the bacon slices vertically, slightly overlapping one another, working from left to right. Sprinkle the tenderloin with the salt and pepper. Place the beef tenderloin horizontally across the strips of bacon (along the bottom of the rectangle of bacon). Roll up the plastic and bacon around the beef so it is wrapped tightly and evenly. Twist the ends of plastic to tighten and form the meat into an even log shape. Place in the refrigerator to firm up for 1 hour so the bacon sticks to the beef and the roast retains its nice even shape.
• Preheat the oven to 375 degrees F.
• Set a large cast-iron pan (or roaster) over high heat and coat lightly with canola oil. Remove the beef from the fridge and discard the plastic. Place the roast seam-side down in the pan and brown on all four sides, 4 to 5 minutes per side. When completely browned, place the whole pan in the oven and roast for about 30 minutes (an instant-read thermometer should register 135 degrees F for medium-rare). When done, remove from the oven and transfer the roast to a platter to rest before slicing into 1/2-inch-thick slices.
• For the peppercorn sauce: Set the pan used for the beef over medium heat. Discard all but 2 to 3 tablespoons of fat from the pan, and then add the garlic and shallots. Season with some salt and saute until caramelized, 2 to 3 minutes. Then add the green peppercorns. Mix well, and then remove the pan from the heat and carefully add the whiskey (you can flambe if you like here by igniting the alcohol in the pan). Return the pan to the heat and cook down until just about all the liquid has reduced before adding the beef stock and heavy cream. Bring to a simmer and cook to allow flavors to meld, 2 to 3 minutes. Remove from the heat and add the cold butter cubes, swirling as they dissolve. Taste and, if needed, season with more salt. Serve with the slices of bacon wrapped tenderloin.

BACON WRAPPED JALAPENOS WITH VENISON

Steps:

• Preheat oven to 425 degrees and line a large sheet pan with parchment. Set aside
• In a skillet over medium high heat, add the venison and the next 5 ingredient and cook until venison is browned. Set aside to cool.
• In a mixing bowl combine cream cheese, sliced onion, granulated onion and garlic and the shredded cheese. Mix well till thoroughly combined. Mix in the cooled venison.
• To assemble the jalapenos, take one of the jalapeno halves and stuff with about a tablespoon of filling. The amount of filling you use will depend on the size of your jalapenos. Starting at the end, wrap each stuffed jalapeno half with a slice of bacon. If you have smaller jalapenos you can use a half a piece of bacon or trim it as necessary. You don't want the bacon to overlap too much or it wont crisp up! Repeat until all the jalapeno halves are stuffed and wrapped.
• Place the peppers on the lined sheet pan and bake at 425 degrees for 20-25 minutes or until the bacon is golden brown and crispy! Serve warm or at room temperature!

GRILLED, BACON WRAPPED VENISON BACK STRAP

Steps:

• Combine all ingredients except the bacon in the marinade. Let the venison marinade over night.
• Half cook the bacon and then wrap each steak.
• Grill to your liking.
• Of course, you never want to overcook venison.