Bacon-Wrapped Venison Tenderloin with Garlic Cream Sauce

Instructions

1. Preheat your oven to 375°F (190°C).
2. Pat the venison tenderloin completely dry with paper towels. This step is crucial for achieving a good sear.
3. Season the entire tenderloin generously with salt and black pepper.
4. Lay out the bacon slices on a clean surface, slightly overlapping them to create a continuous strip.
5. Place the seasoned venison tenderloin at one end of the bacon strip and carefully wrap the bacon around the tenderloin, ensuring it is fully covered. You may need to secure the ends of the bacon with toothpicks if they don’t stay in place.
6. Heat the olive oil in a large oven-safe skillet (preferably cast iron) over medium-high heat until shimmering.
7. Carefully place the bacon-wrapped venison tenderloin into the hot skillet. Sear on all sides for 2-3 minutes per side, until the bacon is golden brown and crispy. This step creates a delicious crust and renders some of the bacon fat.
8. Once seared, transfer the skillet with the venison tenderloin to the preheated oven.
9. Roast for 15-25 minutes, or until an internal temperature of 130°F (54°C) for medium-rare or 135°F (57°C) for medium is reached. Use a meat thermometer inserted into the thickest part of the tenderloin, avoiding the bacon, for accuracy.
10. Once cooked to your desired doneness, carefully remove the skillet from the oven. Transfer the venison tenderloin to a cutting board and tent it loosely with foil. Let it rest for at least 10-15 minutes. This resting period is vital for the juices to redistribute, ensuring a tender and moist final product.
11. While the venison is resting, prepare the garlic cream sauce. Return the skillet to medium heat (if there’s too much bacon fat, you can pour some out, leaving about 1 tablespoon).
12. Add the minced garlic to the skillet and sauté for 1 minute until fragrant, being careful not to burn it.
13. Pour in the white wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. Let the wine simmer and reduce by half, which should take about 2-3 minutes.
14. Stir in the heavy cream and bring the sauce to a gentle simmer. Cook for 5-7 minutes, stirring occasionally, until the sauce thickens slightly.
15. Remove the skillet from the heat. Stir in the unsalted butter until melted and fully incorporated. This adds richness and gloss to the sauce. Taste and adjust seasoning with salt and pepper if needed.
16. Slice the rested venison tenderloin into 1-inch thick medallions.
17. Arrange the venison slices on serving plates, spoon a generous amount of garlic cream sauce over the top, and garnish with fresh chopped parsley. Serve immediately.

Cooking Tips and Variations

Achieving perfectly cooked venison is all about temperature control. Venison is incredibly lean, so it’s prone to drying out if overcooked. For the most tender and juicy results, aim for a medium-rare to medium internal temperature, typically between 130°F and 135°F (54°C-57°C). A reliable meat thermometer is your best friend here. Insert it into the thickest part of the tenderloin, making sure not to touch the bacon or any bones. Remember that the temperature will rise a few degrees after it’s removed from the oven due to carryover cooking, so pull it slightly before your target temperature.

When wrapping the bacon, use thick-cut slices. Thinner bacon can cook too quickly and become overly crispy or even burn before the venison is done. Overlapping the slices slightly ensures full coverage and helps keep the bacon intact during searing and roasting. If you find the bacon struggling to stay wrapped, use a couple of toothpicks to secure it, just remember to remove them before serving.

For the searing step, a heavy-bottomed, oven-safe skillet, such as cast iron, is highly recommended. Cast iron retains heat exceptionally well, providing an even and consistent sear that creates that beautiful golden-brown crust on the bacon. Don’t overcrowd the pan; if your tenderloin is very large, you might need to sear it in two batches or use a larger pan to ensure good contact with the hot surface.

The garlic cream sauce is a star in its own right. When sautéing the garlic, be mindful not to burn it, as burnt garlic can turn bitter. Cook it just until fragrant, about 30-60 seconds. The white wine adds a lovely acidity and depth to the sauce; feel free to use a good quality dry white wine that you would enjoy drinking. If you prefer not to use alcohol, you can substitute chicken or vegetable broth, though the flavor profile will be slightly different. For an extra layer of flavor in the sauce, consider adding a pinch of dried thyme or a bay leaf while simmering the cream, removing it before serving.

To vary this recipe, you could experiment with different herbs. Rosemary or sage would be excellent additions to the bacon wrap or even infused into the cream sauce. For a spicier kick, a tiny pinch of red pepper flakes could be added to the garlic while sautéing. If venison is difficult to find, this recipe works beautifully with beef tenderloin as well, though cooking times may vary slightly due to differences in fat content.

Always rest the meat! This cannot be overstated. Resting allows the muscle fibers to relax and reabsorb the juices that have migrated to the center during cooking. If you slice it too soon, those precious juices will run out onto your cutting board, leaving you with dry meat. Tent it loosely with foil to keep it warm without steaming.

Storage and Reheating

To store leftover Bacon-Wrapped Venison Tenderloin with Garlic Cream Sauce, allow the meat and sauce to cool completely to room temperature. Once cooled, transfer the venison slices and the sauce into separate airtight containers. Refrigerate promptly within two hours of cooking. The venison and sauce will keep fresh in the refrigerator for up to 3-4 days. It is best to store them separately to maintain the texture of the venison and the consistency of the sauce.

When reheating, it’s crucial to do so gently to prevent the venison from drying out, as it is very lean. For the venison, the best method is to reheat it slowly in a preheated oven or a skillet. Place the venison slices on a baking sheet, cover loosely with foil, and warm in a 300°F (150°C) oven for about 10-15 minutes, or until just heated through. Alternatively, you can gently warm the slices in a non-stick skillet over low heat, adding a tablespoon of broth or water to create some steam and prevent drying. Avoid microwaving the venison as it can quickly become tough and rubbery.

The garlic cream sauce can be reheated gently on the stovetop over low heat, stirring frequently. If the sauce has thickened too much in the refrigerator, you can thin it out with a splash of milk, cream, or broth until it reaches your desired consistency. Be careful not to boil the sauce rapidly, as this can cause it to separate or become oily. Once both components are reheated, combine them on the plate and enjoy.

Frequently Asked Questions

Can I prepare parts of this dish in advance?

Yes, you can certainly prepare some components ahead of time to make dinner service smoother. The venison tenderloin can be trimmed, seasoned, and wrapped with bacon a few hours in advance, then stored in the refrigerator until you’re ready to sear and roast. The garlic cream sauce can also be made a day ahead and stored in an airtight container in the refrigerator. Reheat the sauce gently on the stovetop, adding a splash of cream or broth if it’s too thick, before serving.

What if I don’t have white wine for the sauce?

If you prefer not to use white wine or don’t have any on hand, you can substitute it with an equal amount of chicken or vegetable broth. While the wine adds a unique acidity and depth of flavor, broth will still provide a good base for the sauce. You might consider adding a tiny squeeze of lemon juice to the sauce at the end if using broth, to mimic some of the wine’s brightness.

How do I prevent the bacon from getting too crispy or burning?

To prevent the bacon from getting too crispy or burning while the venison cooks, use thick-cut bacon. Thicker bacon renders fat and crisps up more slowly than thin-cut. During the initial searing step, ensure your heat is medium-high, not scorching hot, to achieve a golden-brown sear without burning. If you notice the bacon browning too quickly in the oven, you can loosely tent the tenderloin with foil for the remainder of the cooking time.