Instructions
- Preheat your oven to 375°F (190°C).
- Prepare the venison: Pat the venison tenderloin dry with paper towels. Season generously with salt and black pepper on all sides.
- Wrap the venison: Lay the bacon slices side-by-side on a clean surface, slightly overlapping, to create a “sheet” of bacon large enough to wrap around the tenderloin. Place the seasoned venison tenderloin at one end of the bacon sheet and carefully roll it up, ensuring the bacon wraps tightly around the entire tenderloin. If necessary, secure the ends of the bacon with wooden toothpicks.
- Sear the venison: Heat 1 tablespoon of olive oil and 1 tablespoon of unsalted butter in a large oven-safe skillet (cast iron works wonderfully) over medium-high heat. Once the butter is melted and sizzling, carefully place the bacon-wrapped venison tenderloin into the hot skillet, seam-side down first if using toothpicks.
- Sear on all sides: Sear the venison for 2-3 minutes per side, turning with tongs, until the bacon is crispy and golden brown all over. This step creates a delicious crust and renders some of the bacon fat.
- Bake the venison: Transfer the skillet with the seared venison to the preheated oven. Bake for 10-18 minutes, or until a meat thermometer inserted into the thickest part of the tenderloin reaches your desired internal temperature:
- Rare: 120-125°F (49-52°C)
- Medium-Rare: 125-130°F (52-54°C)
- Medium: 130-135°F (54-57°C)
Remember that the temperature will rise a few degrees while resting.
- 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 loosely with foil, and let it rest for 5-10 minutes. This is crucial for allowing the juices to redistribute, resulting in a more tender and flavorful meat. Remove any toothpicks before slicing.
- Prepare the garlic cream sauce: While the venison is resting, return the same skillet (with any pan drippings) to the stovetop over medium heat. Add the remaining 1 tablespoon of unsalted butter.
- Sauté garlic: Add the minced garlic to the skillet and sauté for 1-2 minutes, stirring frequently, until fragrant and lightly golden. Be careful not to burn the garlic.
- Simmer the sauce: Pour in the heavy cream. Add the chopped fresh parsley, thyme, and rosemary. Bring the sauce to a gentle simmer, stirring occasionally. Reduce the heat to low and let it simmer for 3-5 minutes, or until the sauce thickens slightly to your desired consistency. Season the sauce with salt and black pepper to taste.
- Slice and serve: Once the venison has rested, slice it into 1/2-inch to 1-inch thick medallions.
- Plate the dish: Ladle a generous amount of garlic cream sauce onto serving plates. Arrange the sliced venison medallions over the sauce. Garnish with additional fresh parsley, if desired. Serve immediately.
Cooking Tips and Variations
For the most tender venison, always start with a high-quality tenderloin. If you’re sourcing from a hunter, ensure the meat has been properly field-dressed and aged. When trimming, remove any silver skin or connective tissue, as these can make the meat tough. Patting the venison very dry before seasoning and searing is crucial for achieving a beautiful, crispy crust on the bacon. Moisture on the surface will steam the meat instead of searing it. Don’t overcrowd the skillet when searing; if your tenderloin is very large, you might need to sear it in two batches to ensure even browning of the bacon.
A meat thermometer is your best friend when cooking venison. Because venison is so lean, it can go from perfectly cooked to overcooked and dry very quickly. Aim for medium-rare for the most tender and flavorful results. Remember that the internal temperature will rise by about 5 degrees Fahrenheit while the meat rests, so pull it out of the oven a little before your target temperature. Resting is non-negotiable; it allows the muscle fibers to relax and reabsorb the juices, preventing them from running out when you slice the meat.
To vary the flavor profile of the bacon, consider using applewood smoked bacon for a sweeter, more intense smoky note, or peppered bacon for an extra kick. If fresh herbs aren’t available for the sauce, you can use dried herbs, but reduce the quantity by about two-thirds, as dried herbs are more potent. For an even richer sauce, a splash of dry white wine or cognac can be added to the skillet after sautéing the garlic and before adding the cream; deglaze the pan thoroughly, scraping up any browned bits from the bottom, then proceed with the heavy cream. For a touch of acidity and brightness, a squeeze of fresh lemon juice can be whisked into the finished cream sauce just before serving.
If you can’t find venison tenderloin, beef tenderloin makes an excellent substitute. The cooking times will be similar, but beef is generally more forgiving due to its higher fat content. Pork tenderloin is another viable option, though its flavor is milder. For a dairy-free cream sauce, you can use full-fat coconut milk or a plant-based heavy cream alternative, though the flavor profile will be slightly different. Pair this dish with robust red wines like a Cabernet Sauvignon, Syrah, or a rich Zinfandel. For side dishes, roasted root vegetables (carrots, parsnips, potatoes), creamy mashed potatoes, wild mushroom risotto, or a simple green salad with a vinaigrette would complement the richness of the venison and sauce beautifully.
Storage and Reheating
To store leftover Bacon-Wrapped Venison Tenderloin with Garlic Cream Sauce, allow the dish to cool completely to room temperature first. This is important to prevent bacterial growth and to maintain the quality of the food. Once cooled, transfer the venison slices and the accompanying garlic cream sauce into separate airtight containers. Storing them separately helps to keep the venison from becoming soggy and allows for more precise reheating of each component. Properly stored, the venison and sauce will remain fresh in the refrigerator for up to 3-4 days. It is generally not recommended to freeze this dish, as the texture of the cream sauce can change upon thawing, becoming grainy or separating, and the bacon will lose its crispness. The venison itself can be frozen for longer storage (up to 2-3 months), but the quality and texture might be slightly compromised after thawing and reheating.
When reheating, gentle methods are key to preserving the tenderness of the venison and the creaminess of the sauce. For the venison, the best way to reheat it is in a preheated oven. Place the slices on a baking sheet, tent loosely with foil, and warm in a 300°F (150°C) oven for about 10-15 minutes, or until just heated through. Avoid overheating, as this will dry out the venison. Alternatively, you can reheat the venison slices gently in a non-stick skillet over low heat with a splash of broth or water, covered, until warm. For the garlic cream sauce, reheat it gently in a small saucepan over low heat, stirring frequently, until it reaches a desired warm temperature. If the sauce appears too thick, you can whisk in a tablespoon or two of milk or broth to thin it out to its original consistency. Avoid boiling the sauce rapidly, as this can cause it to separate. Do not reheat the entire dish together in a microwave, as this can lead to uneven heating, a rubbery texture for the venison, and a potentially separated sauce. Always reheat to an internal temperature of 165°F (74°C) for food safety, though for quality, heating until just warm is often sufficient for venison.
Frequently Asked Questions
How do I prevent the venison tenderloin from drying out?
The primary method to prevent venison from drying out is the bacon wrap, which bastes the lean meat with fat during cooking. Additionally, ensure you do not overcook the venison; use a meat thermometer and aim for medium-rare (125-130°F). Resting the meat for 5-10 minutes after cooking is also crucial, as it allows the juices to redistribute throughout the tenderloin, keeping it moist and tender.
Can I make the garlic cream sauce ahead of time?
Yes, you can prepare the garlic cream sauce a day in advance. After cooking, allow it to cool completely, then store it in an airtight container in the refrigerator. When ready to serve, gently reheat the sauce in a saucepan over low heat, stirring occasionally. If it’s too thick, you can thin it with a little milk, cream, or broth. Avoid boiling it rapidly when reheating.
What if I don’t have an oven-safe skillet?
If you don’t have an oven-safe skillet, you can still make this dish. After searing the bacon-wrapped venison on all sides in a regular skillet on the stovetop, carefully transfer the seared tenderloin to a baking dish or a foil-lined baking sheet. Then, proceed with baking it in the preheated oven as directed in the instructions. You can then make the garlic cream sauce in a separate saucepan.