Instructions
- Prepare the Venison: Pat the venison tenderloin dry with paper towels. Season generously with salt and freshly ground black pepper on all sides.
- Wrap with Bacon: Lay the bacon slices side-by-side on a clean surface, slightly overlapping, to create a “sheet” long enough to wrap around the tenderloin. Place the seasoned venison tenderloin on one end of the bacon sheet. Carefully roll the venison, ensuring the bacon wraps tightly around it. Secure the bacon in place by tying kitchen twine around the tenderloin at 1-inch intervals.
- Sear the Venison: Heat olive oil and 1 tablespoon butter in a large, oven-safe skillet (cast iron works best) over medium-high heat. Once the butter is melted and sizzling, carefully place the bacon-wrapped venison tenderloin in the hot skillet. Sear on all sides until the bacon is crispy and golden brown, about 2-3 minutes per side. This step is crucial for rendering the bacon fat and creating a flavorful crust.
- Finish in the Oven (Optional, but recommended for thicker cuts): If your tenderloin is thicker than 2 inches, preheat your oven to 375°F (190°C). Transfer the skillet with the seared venison to the preheated oven. Roast for 10-15 minutes, or until an internal temperature of 125-130°F (52-54°C) is reached for rare, or 130-135°F (54-57°C) for medium-rare. Use a meat thermometer inserted into the thickest part of the tenderloin.
- Rest the Venison: Once cooked to your desired doneness, remove the venison from the skillet and transfer it to a cutting board. Tent loosely with foil and let it rest for at least 10 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful meat. Do not skip this step!
- Prepare the Garlic Cream Sauce: While the venison is resting, use the same skillet (drain off most of the bacon fat, leaving about 1 tablespoon) and return it to medium heat. Add 2 tablespoons butter. Once melted, add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
- Deglaze and Simmer: Pour in the white wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. Let the wine simmer for 2-3 minutes, allowing it to reduce by half.
- Add Cream and Seasonings: Stir in the heavy cream and fresh thyme. Bring the sauce to a gentle simmer and cook for 5-7 minutes, stirring occasionally, until it thickens slightly.
- Finish the Sauce: Remove the skillet from the heat. Stir in the grated Parmesan cheese until melted and smooth. Season the sauce with salt and freshly ground black pepper to taste.
- Slice and Serve: Remove the kitchen twine from the rested venison tenderloin. Slice the tenderloin into thick medallions. Arrange the sliced venison on serving plates and generously spoon the warm garlic cream sauce over the top. Garnish with fresh chopped parsley.
Cooking Tips and Variations
For the most tender venison, avoid overcooking. Venison is very lean and dries out quickly. A meat thermometer is your best friend here. Aim for medium-rare for the best texture and flavor. If you prefer a more pronounced game flavor, consider marinating the venison for a few hours in red wine, garlic, and herbs before wrapping with bacon. For extra crispy bacon, you can partially cook the bacon slices in a separate pan for a few minutes before wrapping them around the venison; just make sure they’re still pliable enough to wrap. If you don’t have white wine, chicken broth can be used as a substitute in the cream sauce, though it will alter the flavor profile slightly. To make the sauce richer, consider adding a pinch of nutmeg or a dash of Dijon mustard. For a spicier kick, a tiny pinch of red pepper flakes can be added to the garlic while sautéing. You can also experiment with different fresh herbs in the cream sauce, such as rosemary or sage, to complement the venison.
Storage and Reheating
Leftover Bacon-Wrapped Venison Tenderloin with Garlic Cream Sauce should be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the venison slices and sauce separately if possible. For the venison, place slices in a preheated oven at 300°F (150°C) for 10-15 minutes, or pan-sear briefly until just warmed through, being careful not to overcook and dry it out. For the sauce, gently warm it in a saucepan over low heat, stirring frequently, until heated through. If the sauce has thickened too much, you can add a splash of milk or cream to loosen it. Avoid microwaving the venison as it can make it tough and rubbery. When reheating, it’s best to bring the components to a gentle warmth rather than piping hot, to preserve the delicate texture of the venison.
Frequently Asked Questions
What kind of venison is best for this recipe?
The tenderloin is the prime cut for this recipe due to its inherent tenderness. If tenderloin isn’t available, a backstrap (loin) can be used, but it might be slightly less tender and could benefit from a slightly shorter cooking time or a brief marinade.
Can I prepare this dish ahead of time?
You can wrap the venison in bacon and tie it with twine up to 24 hours in advance, storing it covered in the refrigerator. The garlic cream sauce can also be made a day ahead and gently reheated. However, for the best results, sear and roast the venison just before serving to ensure it’s fresh and juicy.
What are good side dishes to serve with this venison?
This rich dish pairs wonderfully with simple yet elegant sides. Consider roasted asparagus, garlic mashed potatoes, creamy polenta, wild rice pilaf, or a light green salad with a vinaigrette dressing to balance the richness of the main course.
My bacon isn’t getting crispy, what should I do?
Ensure your skillet is hot enough when searing the venison. If the bacon isn’t crisping sufficiently during the searing stage, you can remove the venison from the oven a few minutes early and return it to the stovetop for a final minute or two of high-heat searing on the bacon side, or even use a kitchen torch briefly to crisp it up before resting.