Description
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!
Ingredients
- 6 thick slices bacon
- 2 (3/4 pound) venison tenderloin roasts
- 2 teaspoons olive oil, divided
- ¼ 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
- ½ cup heavy whipping cream, or more to taste
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Arrange bacon slices 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 in the preheated oven 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. Add mushrooms and garlic; cook and stir until mushrooms are soft
- 8 to 10 minutes. Stir in green onion. Stir in cream and cook
- stirring often
- until heated through. Serve sauce with tenderloins.
Prep Time: 15 mins
Cook Time: 1 hr 10 mins
Total Time: 1 hr 25 mins
Servings: 6