Wrapped Venison
Bacon-wrapped venison tenderloin served with mushroom gravy — an elegant choice for entertaining guests.
Ingredients
venison tenderloin
11⁄2 to 2 pounds
olive oil (divided)
2 tablespoons
garlic clove (minced)
1
all-purpose flour
1⁄2 cup
salt
3⁄4 teaspoon
pepper
1⁄2 teaspoon
fresh mushrooms (sliced)
1⁄2 pound
bacon strips
4
cornstarch
1 tablespoon
beef broth
11⁄4 cups
fresh parsley (minced, optional)
2 tablespoons
Instructions
1
Step 1
Rub the tenderloin with 1-2 teaspoons of oil and garlic. Mix the flour, salt, and pepper; sprinkle over the tenderloin and shake off any excess.
2
Step 2
In a skillet, brown the tenderloin on all sides in the remaining oil. Remove and keep warm. In the same pan, sauté the mushrooms until softened; remove and set aside. Wrap the tenderloin with the bacon, fastening the ends with toothpicks. Return to the pan.
3
Step 3
Cook over medium heat, turning frequently, until the bacon is crisp and a thermometer inserted into the tenderloin reads 160°. Remove and keep warm.
4
Step 4
In a small bowl, whisk the cornstarch and broth until smooth; stir into the pan. Bring to a boil; cook and stir for 2 minutes, or until thickened. Stir in the parsley and reserved mushrooms, if using, until heated through. Remove the toothpicks from the tenderloin; serve with the mushroom sauce.
