Venison Tenderloins with bacon. Organically raised deer and elk shipped from our farm to your door. Healthy & Natural Venison Products in Steaks, Chops & More. USDA Elk, Whitetail, Fallow & Reds Value Priced Steaks,Roasts & Jerky Place bacon on a slotted baking pan.
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 cook Venison Tenderloins with bacon using 4 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Venison Tenderloins with bacon
- You need 3 of venison Tenderloins.
- You need of Pork Barrel BBQ as a dry rub.
- You need of Enough olive oil to brush on the venison.
- Prepare 1 lb of bacon.
Combine the flour, salt and pepper; sprinkle over tenderloin and shake off excess. In a skillet, brown tenderloin on all sides in remaining oil. In the same skillet, saute mushrooms until tender; remove and set aside. Remove the venison from the marinade (but don't discard) and wrap in the bacon.
Venison Tenderloins with bacon instructions
- Rinse & dry the venison.
- Brush with olive oil.
- Roll in the Pork Barrel BBQ & rub into meat thoroughly..
- Wrap in bacon using toothpicks to hold on place. Set aside while you heat the pan..
- I used my cast iron Dutch oven to pan seat the Tenderloins. Make sure the pan is good & hot before you put the meat in. You want it to sizzle. I choose the Dutch oven so I could place lid on the keep some of the heat in. The idea is to get a crispy coating from the dry rub & cooking the bacon flavor into it..
- Cook until interior temp of the meat is 135°-140°. This should give you a nice medium done hot pink center. Do not over cook wild game meat ever!.
Drizzle the marinade over the wrapped tenderloin. Optional but tasty: Remove the tenderloin from the oven and turn on the broiler. Layer each wrap of bacon out so that the entire cut of venison is covered from end to end. Dust the top of the bacon with pepper and more salt, unless you're using bacon that's already peppered and ready to go, in which case you're a genius. Venison tenderloins should not be confused with the deer's backstraps, or loins, which lay on top of the deer's back.