Instructions
- Prepare the Venison: Pat the venison tenderloin dry with paper towels. Remove any visible silverskin using a sharp knife. Season generously with salt and freshly ground black pepper. If using, sprinkle with chopped rosemary and thyme.
- Wrap with Bacon: Lay the bacon slices side-by-side on a clean surface, slightly overlapping them to create a continuous sheet. Place the seasoned venison tenderloin on one end of the bacon sheet. Carefully roll the venison in the bacon, ensuring it’s completely covered. Secure the bacon with kitchen twine at 1-inch intervals to keep it snug around the tenderloin during cooking.
- Sear the Venison: Preheat a large, oven-safe skillet (cast iron works wonderfully) over medium-high heat. Add 2 tablespoons of olive oil and 1 tablespoon of butter. Once the butter is melted and sizzling, 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 starting to crisp.
- Roast the Venison: Transfer the skillet to a preheated oven at 375°F (190°C). Roast for 15-25 minutes, or until the internal temperature reaches your desired doneness (see “Cooking Tips and Variations” for temperature guide). For medium-rare, aim for 130-135°F (54-57°C). Use a meat thermometer inserted into the thickest part of the tenderloin, avoiding the bacon.
- Rest the Venison: Once the venison reaches the desired internal temperature, remove the skillet from the oven. Transfer the tenderloin to a cutting board, tent loosely with foil, and let it rest for 10-15 minutes. This allows the juices to redistribute, ensuring a tender and moist result.
- Prepare the Garlic Cream Sauce: While the venison is resting, wipe out any excess grease from the skillet used for searing (or use a separate saucepan). Add 2 tablespoons of butter and melt over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
- Deglaze and Reduce: Pour in the dry white wine and bring to a simmer, scraping up any browned bits from the bottom of the pan. Let the wine reduce by half, about 3-5 minutes.
- Finish the Sauce: Stir in the heavy cream and bring to a gentle simmer. Cook, stirring occasionally, for 5-7 minutes, or until the sauce has thickened slightly. Remove from heat and stir in the grated Parmesan cheese until melted and smooth. Season with salt and freshly ground black pepper to taste. Keep warm.
- (Optional) Prepare Garlic Rolls: If making the garlic rolls, preheat your oven according to package directions for the dinner rolls. In a small bowl, combine the melted butter, minced garlic, and dried parsley flakes. Arrange the rolls on a baking sheet. Brush the tops of the rolls generously with the garlic butter mixture. Bake according to package directions until golden brown and cooked through.
- Serve: Remove the kitchen twine from the rested venison tenderloin. Slice the tenderloin into thick medallions. Arrange the slices on serving plates and generously spoon the warm Garlic Cream Sauce over the top. Garnish with fresh chopped parsley. Serve immediately, perhaps alongside the warm garlic rolls and your favorite vegetable side.
Cooking Tips and Variations
For the best flavor and texture, always start with a high-quality venison tenderloin. If your venison is wild-harvested, ensure it has been properly field-dressed and processed. Trimming the silverskin is crucial as it can become tough and chewy when cooked. A sharp fillet knife works best for this task.
Venison Doneness Guide: Venison is best enjoyed medium-rare to medium, as overcooking can make it dry and tough due to its leanness. Use an instant-read meat thermometer for accuracy.
- Rare: 125-130°F (52-54°C)
- Medium-Rare: 130-135°F (54-57°C)
- Medium: 135-140°F (57-60°C)
Remember that the internal temperature will rise by 5-10 degrees while the venison rests, so remove it from the oven just before it reaches your target temperature.
Achieving Crispy Bacon: To ensure your bacon is perfectly crispy, make sure your skillet is hot enough before searing. Don’t overcrowd the pan, and allow each side to brown thoroughly. If the bacon isn’t as crisp as you’d like after roasting, you can briefly place the tenderloin under the broiler for a minute or two, watching carefully to prevent burning.
Sauce Variations:
- Herbal Infusion: For an extra layer of flavor in your cream sauce, add a sprig of fresh rosemary or thyme along with the garlic. Remove it before serving.
- Mushroom Medley: Sauté 1/2 cup of sliced cremini or wild mushrooms with the garlic for an earthy addition to the sauce.
- Spicy Kick: A pinch of red pepper flakes added with the garlic can introduce a subtle warmth to the sauce.
- Cognac or Brandy: Instead of white wine, you can deglaze the pan with a splash of cognac or brandy for a more robust, sophisticated flavor.
Marinade: While not strictly necessary for tenderloin, marinating venison for a few hours (or overnight) in a mixture of olive oil, red wine, garlic, and herbs can add depth of flavor and further tenderize the meat. Pat it very dry before seasoning and wrapping with bacon.
Serving Suggestions: This elegant dish pairs beautifully with a variety of sides. Consider roasted asparagus, garlic mashed potatoes, creamy polenta, or a simple green salad with a light vinaigrette. For wine pairings, a medium-bodied red like Pinot Noir, Merlot, or a Syrah would complement the richness of the venison and sauce.
Kitchen Twine: Ensure you use food-safe kitchen twine (cotton, not synthetic) to secure the bacon. This prevents it from unraveling during searing and roasting.
Storage and Reheating
Storage: Leftover Bacon-Wrapped Venison Tenderloin and Garlic Cream Sauce should be stored separately in airtight containers in the refrigerator. The venison will last for 3-4 days, and the sauce for up to 5 days.
Reheating Venison: Reheating venison can be tricky as it tends to dry out easily. For best results, slice the leftover venison if it’s not already sliced. Place the slices in an oven-safe dish with a splash of beef broth or water, cover tightly with foil, and reheat in a preheated oven at 300°F (150°C) for 10-15 minutes, or until just warmed through. Avoid high heat or microwave reheating if possible, as it can make the meat tough.
Reheating Garlic Cream Sauce: Gently reheat the garlic cream sauce in a small saucepan over low heat, stirring frequently, until warmed through. If the sauce has thickened too much, you can add a tablespoon or two of milk or cream to thin it back to your desired consistency. Do not boil the sauce, as it may separate.
Frequently Asked Questions
What kind of bacon should I use for wrapping the venison?
We recommend using a good quality, thick-cut bacon. The thicker slices provide better coverage and are less likely to burn before the venison is cooked. Avoid very thin or overly smoked bacon, as it might overpower the delicate flavor of the venison. Regular or applewood smoked bacon works wonderfully.
Can I make the Garlic Cream Sauce ahead of time?
Yes, the Garlic Cream Sauce can be made up to 2-3 days in advance. Store it in an airtight container in the refrigerator. When ready to serve, gently reheat it over low heat, stirring frequently. If it’s too thick, you can whisk in a little extra cream or milk to reach your desired consistency.
What if I don’t have venison tenderloin? Can I use another cut of venison?
While venison tenderloin is ideal for its tenderness and quick cooking time, you could potentially adapt this recipe for other tender cuts like venison loin or backstrap. However, cooking times and temperatures would need to be adjusted based on the thickness of the cut. For tougher cuts, marinating and slow-cooking methods are usually preferred over searing and roasting.
How do I prevent the venison from drying out?
Several factors contribute to keeping venison moist. First, avoid overcooking it; use a meat thermometer and aim for medium-rare to medium doneness. Second, the bacon wrap helps to insulate the meat and add moisture. Third, resting the venison after cooking is crucial as it allows the juices to redistribute throughout the meat, resulting in a more tender and juicy final product. Lastly, searing on high heat locks in juices before roasting.