Description
A delightful blend of lean venison tenderloin wrapped in crispy bacon, complemented by a rich garlic cream sauce, perfect for a memorable dinner.
Ingredients
- 2 pounds of venison tenderloin
- 10-12 slices of bacon
- 4 cloves of garlic, minced
- 1 cup of heavy cream
- 2 tablespoons of olive oil
- Salt and pepper to taste
- Fresh herbs for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Season the venison tenderloin with salt and pepper. Wrap each piece tightly with bacon, overlapping slices to cover the tenderloin fully.
- Heat olive oil in a large, oven-safe skillet over medium heat. Sear the wrapped tenderloin on all sides until the bacon turns golden brown, about 5 minutes.
- Remove the skillet from heat and transfer it to the preheated oven. Cook for 20-25 minutes, or until the internal temperature of the venison reaches 130°F for medium-rare.
- While the tenderloin cooks, prepare the garlic cream sauce. In a saucepan, sauté minced garlic in a bit of olive oil until fragrant. Pour in the heavy cream and simmer until thickened, about 5 minutes. Season with salt and pepper to taste.
- Once the venison tenderloin reaches the desired doneness, remove it from the oven and let it rest for 10 minutes. Slice and serve topped with the garlic cream sauce.
Notes
For a delicious twist, add a pinch of red pepper flakes to the cream sauce or soak the venison in milk before cooking to mellow its flavors.