Instructions
- Prepare the Venison: Pat the venison tenderloin dry with paper towels. Season generously all over with salt and freshly ground black pepper.
- Wrap with Bacon: Lay the bacon slices side-by-side on a clean surface, slightly overlapping them to create a continuous strip. Place the seasoned venison tenderloin on one end of the bacon strip and carefully roll the venison, wrapping it tightly with the bacon. Secure the ends of the bacon with toothpicks if needed to prevent unraveling during cooking.
- Sear the Venison: Heat olive oil and 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.
- Brown All Sides: Sear the venison for 2-3 minutes per side, rotating frequently, until the bacon is crispy and golden brown all over. This step creates a delicious crust and renders some of the bacon fat.
- Finish in the Oven (Optional but Recommended): If your tenderloin is thick, transfer the skillet to a preheated oven at 375°F (190°C). Cook for 10-15 minutes, or until an instant-read thermometer inserted into the thickest part of the venison reaches your desired doneness (130-135°F for medium-rare, 135-140°F for medium).
- Rest the Venison: Once cooked, 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, ensuring a tender and moist result.
- Make the Garlic Cream Sauce: While the venison is resting, place the skillet back on the stovetop over medium heat (if there’s excess bacon fat, you can drain some, leaving about 1-2 tablespoons). Add the minced garlic to the skillet and sauté for 1 minute until fragrant, being careful not to burn it.
- Deglaze (Optional): If using, pour in the white wine and scrape up any browned bits from the bottom of the pan with a wooden spoon. Let it simmer for 1-2 minutes until slightly reduced.
- Simmer the Sauce: Pour in the chicken or beef broth and bring to a gentle simmer. Stir in the heavy cream and dried thyme (if using). Continue to simmer, stirring occasionally, for 5-7 minutes, or until the sauce thickens to your desired consistency. Season the sauce with salt and pepper to taste.
- Serve: Remove the toothpicks from the venison tenderloin. Slice the tenderloin into thick medallions. Arrange the venison slices on serving plates and generously spoon the warm garlic cream sauce over the top. Garnish with fresh chopped parsley.
Cooking Tips and Variations
To ensure your Bacon-Wrapped Venison Tenderloin with Garlic Cream Sauce turns out perfectly every time, consider these helpful tips. First and foremost, resist the urge to overcook the venison. As a very lean meat, it can become dry and tough if cooked past medium-rare to medium. A meat thermometer is your best friend here; aim for an internal temperature of 130-135°F for medium-rare before resting. The bacon acts as a natural basting agent, but a quick sear on all sides before a brief oven finish provides the best texture and helps render the bacon fat beautifully. When searing, make sure your skillet is hot enough to achieve a good crust without burning the bacon. Don’t overcrowd the pan, as this can lower the temperature and lead to steaming instead of searing.
Resting the meat after cooking is a non-negotiable step. This allows the muscle fibers to relax and reabsorb their juices, resulting in a much more tender and moist final product. Always tent the meat loosely with foil to keep it warm without steaming the crispy bacon. For the garlic cream sauce, feel free to adjust the amount of garlic to your personal preference; for a milder flavor, use fewer cloves, or for a bolder garlic punch, add an extra clove or two. If you prefer a thicker sauce, you can simmer it a bit longer, or for a thinner consistency, add a splash more broth or cream. For an extra layer of flavor, consider adding a pinch of red pepper flakes to the garlic as it sautés for a subtle kick.
If you don’t have venison tenderloin, this recipe can also be adapted for other cuts of venison or even pork tenderloin, with slight adjustments to cooking times. For a different flavor profile, you could infuse the cream sauce with fresh herbs like rosemary or sage along with the thyme. If you prefer not to use white wine, simply omit it and add an extra splash of broth. For a smoky variation, you could add a pinch of smoked paprika to the sauce. You can also grill the bacon-wrapped venison for a delicious smoky char; just be mindful of flare-ups from the bacon fat and use indirect heat if necessary to avoid burning.
Storage and Reheating
Leftover Bacon-Wrapped Venison Tenderloin with Garlic Cream Sauce can be stored in an airtight container in the refrigerator for up to 2-3 days. It’s best to store the venison and the sauce separately if possible, as this helps maintain the texture of both components. When ready to reheat, gently warm the venison in a skillet over low heat or in a microwave on a low setting, being careful not to overcook it, as it can dry out quickly. For the sauce, reheat it gently in a small saucepan over low heat, stirring frequently. If the sauce has thickened too much, you can thin it with a splash of milk, cream, or broth. Avoid high heat when reheating, as this can cause the cream sauce to separate or the venison to become tough. Reheating slowly ensures the best quality and flavor.
Frequently Asked Questions
What is venison and where can I buy it?
Venison refers to the meat of deer. It is a very lean, flavorful red meat with a slightly gamey but mild taste. You can often find venison at specialty butcher shops, some high-end grocery stores, or through online wild game suppliers. If you or someone you know hunts, it may also be sourced directly from a harvested animal.
Can I make the garlic cream sauce ahead of time?
Yes, the garlic cream sauce can be made a day in advance and stored in an airtight container in the refrigerator. When ready to serve, gently reheat it over low heat, stirring frequently. You may need to add a splash of broth or cream to loosen it up if it has become too thick.
What side dishes pair best with this venison?
This rich and flavorful dish pairs wonderfully with a variety of sides. Classic choices include creamy mashed potatoes or garlic mashed potatoes, which soak up the delicious sauce beautifully. Roasted root vegetables like carrots, parsnips, or potatoes, or a simple green vegetable like asparagus or green beans, provide a nice contrast. Wild rice pilaf or a light, crisp salad also make excellent accompaniments.
How do I know when the venison is cooked to medium-rare?
The best way to determine doneness for venison tenderloin is by using an instant-read meat thermometer. For medium-rare, insert the thermometer into the thickest part of the tenderloin, avoiding the bacon, and look for a temperature of 130-135°F (54-57°C). Remember that the temperature will rise slightly during the resting period (carryover cooking), so remove it from the heat a few degrees below your target.