Instructions
- Prepare the Venison: Remove the venison tenderloin from its packaging and pat it dry thoroughly with paper towels. Trim any remaining silver skin or excess fat. Season the tenderloin generously on all sides with salt, pepper, and dried thyme.
- Wrap with Bacon: Lay the bacon slices side-by-side on a clean work surface, slightly overlapping each slice to create a continuous strip. Place the seasoned venison tenderloin on one end of the bacon strip. Tightly wrap the bacon around the entire tenderloin, ensuring it’s fully covered. Secure the ends of the bacon with toothpicks if necessary.
- Sear the Venison: Preheat your oven to 375°F (190°C). Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large oven-safe skillet (preferably cast iron) over medium-high heat until the butter is melted and shimmering. Carefully place the bacon-wrapped venison tenderloin in the hot skillet. Sear on all sides for 2-3 minutes per side, until the bacon is golden brown and slightly crispy. This step creates a beautiful crust and locks in juices.
- Roast the Venison: Once seared, transfer the skillet with the venison to the preheated oven. Roast for 15-25 minutes, or until an internal meat thermometer inserted into the thickest part of the tenderloin reads 130-135°F (54-57°C) for medium-rare, or 135-140°F (57-60°C) for medium. Remember that the temperature will rise slightly as it rests.
- Rest the Venison: Once cooked to your desired doneness, carefully remove the skillet from the oven. Transfer the bacon-wrapped venison tenderloin to a cutting board, tent it loosely with aluminum foil, and let it rest for at least 10-15 minutes. This resting period is crucial for 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, place the same skillet (no need to clean it, the drippings add flavor) back on the stovetop over medium heat. Add 2 tablespoons of butter. Once melted, add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
- Deglaze (Optional): If using, pour in the 1/2 cup of dry white wine. Use a wooden spoon to scrape up any browned bits from the bottom of the skillet. Let the wine simmer and reduce by half, about 2-3 minutes.
- Finish the Sauce: Pour in the heavy cream. Bring the sauce to a gentle simmer, stirring occasionally. Let it simmer for 5-7 minutes, or until it thickens to your desired consistency. Stir in the grated Parmesan cheese (if using) until melted and smooth. Season the sauce with salt and freshly ground black pepper to taste.
- Serve: Once the venison has rested, remove the toothpicks (if used) and slice it into 1/2 to 3/4-inch thick medallions. Arrange the venison slices on serving plates. Spoon a generous amount of the warm garlic cream sauce over the venison. Garnish with fresh chopped parsley, if desired. Serve immediately with your favorite side dishes.
Cooking Tips and Variations
For the best results, always start with a high-quality venison tenderloin. Look for meat that has a deep reddish-purple color and minimal connective tissue. Trimming the silver skin is crucial, as it becomes tough and chewy when cooked. A sharp boning knife works best for this task. Patting the venison dry before seasoning and searing is another key step; moisture on the surface will steam the meat rather than allowing it to form a beautiful crust.
When wrapping the venison with bacon, aim for a snug, even layer. Thin-cut bacon is preferred as it cooks more evenly and crisps up nicely without overwhelming the delicate venison flavor. If your bacon slices are too short to wrap the entire tenderloin, you can overlap them slightly or secure them with kitchen twine in addition to toothpicks. The goal is to create a protective, flavorful casing that keeps the venison moist.
The searing step is vital for developing flavor and a beautiful crust on the bacon. Ensure your skillet is hot enough before adding the venison. You should hear a distinct sizzle when the meat hits the pan. Don’t overcrowd the pan; if necessary, sear in batches. Once seared, monitor the internal temperature carefully during roasting. Venison is notoriously lean and can dry out quickly if overcooked. A good quality meat thermometer is your best friend here. Aim for medium-rare to medium for optimal tenderness and juiciness. Remember to always rest the meat after cooking; this allows the muscle fibers to relax and reabsorb juices, resulting in a more tender and flavorful cut.
For the garlic cream sauce, don’t rush the garlic. Sauté it gently until fragrant, but avoid browning it too much, as burnt garlic can taste bitter. The white wine deglazing step adds a layer of acidity and complexity that brightens the sauce, but it can be omitted if you prefer not to use alcohol. In that case, you can use a splash of chicken or vegetable broth. Adjust the consistency of the sauce by simmering it longer for a thicker sauce or adding a little more cream or milk if it becomes too thick. For an extra touch of richness, you can swirl in a teaspoon of Dijon mustard or a pinch of nutmeg to the sauce. Experiment with fresh herbs like rosemary or sage in the sauce for different aromatic profiles. For a spicier kick, add a pinch of red pepper flakes.
Storage and Reheating
Proper storage is key to preserving the quality and flavor of your leftover Bacon-Wrapped Venison Tenderloin and Garlic Cream Sauce. Once the meal has cooled to room temperature, typically within two hours of cooking, transfer any leftover venison and sauce to separate airtight containers. This separation is important because the sauce can sometimes affect the texture of the venison if stored together for too long. Store the containers in the refrigerator for up to 3-4 days. While the venison is still delicious cold, reheating it properly will ensure a pleasant eating experience.
When reheating the venison, the goal is to warm it through without drying it out or overcooking it further. The best method is to gently reheat it in a preheated oven. Place the sliced venison on a baking sheet, cover it loosely with aluminum foil to retain moisture, and reheat in an oven set to 300°F (150°C) for about 10-15 minutes, or until just warmed through. You can also reheat individual slices in a lightly oiled skillet over medium-low heat for a few minutes per side, again, until just warm. Avoid microwaving the venison as it can make the meat tough and rubbery.
The garlic cream sauce can be reheated gently on the stovetop over low heat, stirring frequently to prevent it from scorching. If the sauce has thickened too much in the refrigerator, you can thin it out with a splash of milk, chicken broth, or even a little more heavy cream while reheating. Bring it to a gentle simmer, stirring until it reaches your desired consistency and temperature. Do not boil the sauce vigorously, as this can cause it to separate. Combining the reheated venison and sauce just before serving will give you the best results, providing a fresh and delicious meal every time.
Frequently Asked Questions
Can I use a different cut of venison?
While tenderloin is highly recommended for its tenderness and quick cooking, you can adapt this recipe for other cuts like venison backstrap or even a smaller roast. However, cooking times will vary significantly. Backstrap, being similar to tenderloin, will follow a similar cooking method but might require slightly longer roasting depending on its thickness. For larger roasts, you’ll need to increase roasting time and monitor the internal temperature carefully. Always ensure the meat is properly trimmed of silver skin and connective tissue for the best texture.
What if I don’t have an oven-safe skillet?
If you don’t have an oven-safe skillet, you can still make this delicious dish! Simply sear the bacon-wrapped venison in a regular skillet on the stovetop as instructed. Once seared on all sides, carefully transfer the venison to a baking dish or roasting pan. Then, proceed with roasting it in the oven. You will need to clean the skillet before making the garlic cream sauce, or use a separate saucepan for the sauce to avoid any burnt bits from the venison searing.
How can I prevent the bacon from getting soggy?
To ensure crispy bacon, begin by using thin-cut bacon, as it renders fat and crisps up more effectively. The initial searing step is crucial for getting the bacon golden and starting the crisping process. Make sure your skillet is hot enough before adding the venison. During roasting, the bacon will continue to cook and firm up. If after roasting, the bacon still isn’t as crispy as you’d like, you can briefly place the venison under a broiler for a minute or two, keeping a very close eye on it to prevent burning.
Can I make the garlic cream sauce ahead of time?
Yes, the garlic cream sauce can be made ahead of time. Prepare the sauce as instructed, let it cool completely, and then store it in an airtight container in the refrigerator for up to 2-3 days. When ready to serve, gently reheat it on the stovetop over low heat, stirring frequently. If it has thickened too much, add a splash of milk or cream to achieve the desired consistency. Making the sauce in advance can help streamline your meal preparation, especially if you’re entertaining.