Bacon-Wrapped Venison Tenderloin with Garlic Cream Sauce

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 6 thick slices bacon
• 2 (3/4 pound) venison tenderloin roasts
• 2 teaspoons olive oil, divided
• 1/4 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
• 1/2 cup heavy whipping cream, or more to taste

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 425°F (218°C). Pat the venison tenderloins dry and rub them with half the olive oil, then season with kosher salt, black pepper, and half the onion powder.

2. Wrap each tenderloin with bacon slices, overlapping them and tucking the ends underneath so the bacon holds in place.

3. Heat the remaining olive oil in an oven-safe skillet over medium-high heat. Sear the wrapped venison 2 to 3 minutes per side until the bacon is browned.

4. Transfer the skillet to the oven and roast 20 to 25 minutes until the thickest part of the venison reaches 145°F (63°C). Let the meat rest 3 minutes before slicing.

5. While the venison roasts, melt the butter in a separate skillet over medium heat. Add the sliced mushrooms and cook 6 to 8 minutes until golden brown.

6. Add the chopped garlic to the mushrooms and cook 1 minute until fragrant.

7. Pour in the heavy whipping cream and simmer 3 to 4 minutes until slightly thickened. Season with salt, pepper, and the remaining onion powder.

8. Stir in the chopped green onion, reserving a little for garnish, and add more cream or green onion to taste if desired.

9. Slice the rested venison and serve with the garlic cream mushroom sauce spooned over the top, garnished with the reserved green onion.