Bacon-Wrapped Venison Tenderloin with Garlic Cream Sauce

Instructions

1. Preheat your oven to 375°F (190°C).
2. Prepare the venison tenderloin: Pat the venison tenderloin dry with paper towels. This helps achieve a better sear. Trim any remaining silver skin or excess fat.
3. Season the venison: In a small bowl, combine salt, black pepper, garlic powder, and dried thyme (if using). Rub this seasoning mixture generously all over the venison tenderloin.
4. Wrap with bacon: Lay the bacon slices slightly overlapping each other on a clean surface. Place the seasoned venison tenderloin on top of the bacon slices. Tightly wrap the bacon around the tenderloin, ensuring it covers the entire surface. If needed, secure the ends of the bacon with toothpicks.
5. Sear the venison: Heat the olive oil in a large oven-safe skillet (preferably cast iron) over medium-high heat until shimmering. Carefully place the bacon-wrapped venison tenderloin into the hot skillet. Sear for 2-3 minutes per side, turning with tongs, until the bacon is golden brown and crispy all around.
6. Finish in the oven: Transfer the skillet with the seared venison to the preheated oven. Roast for 10-15 minutes, or until an instant-read meat thermometer inserted into the thickest part of the tenderloin reads 130°F (54°C) for medium-rare. Adjust cooking time for desired doneness (135°F/57°C for medium, 140°F/60°C for medium-well).
7. Rest the venison: Once cooked to your desired temperature, remove the skillet from the oven. Transfer the venison tenderloin 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.
8. Prepare the garlic cream sauce: While the venison is resting, place the same skillet (no need to clean it, the drippings add flavor) over medium heat. Add butter and let it melt.
9. Sauté garlic: Add minced garlic to the melted butter and sauté for 1-2 minutes until fragrant, being careful not to burn it.
10. Deglaze the pan: Pour in the white wine (or chicken broth) and scrape up any browned bits from the bottom of the skillet with a wooden spoon. Let it simmer for 1-2 minutes until slightly reduced.
11. Add cream: Stir in the heavy cream, salt, and pepper. Bring the sauce to a gentle simmer and cook for 5-7 minutes, stirring occasionally, until it thickens to your desired consistency. Taste and adjust seasoning as needed.
12. Serve: Slice the rested venison tenderloin into thick medallions. Arrange them on a serving platter or individual plates. Spoon the warm garlic cream sauce generously over the venison. Garnish with fresh chopped parsley. Serve immediately with your favorite side dishes.

Cooking Tips and Variations

To ensure your Bacon-Wrapped Venison Tenderloin with Garlic Cream Sauce turns out perfectly every time, consider these expert tips. First and foremost, **don’t overcook the venison**. Venison is incredibly lean, and even a few minutes too long on the heat can turn it from tender to tough. Aim for a medium-rare internal temperature of 130-135°F (54-57°C) for the best texture and flavor. A good quality instant-read meat thermometer is your best friend here. Always remember to rest the meat after cooking; this crucial step allows the juices to redistribute throughout the tenderloin, resulting in a more succulent and flavorful cut.

When searing the venison, ensure your skillet is **properly hot before adding the meat**. This creates a beautiful, caramelized crust on the bacon and a flavorful sear on the venison. If your pan isn’t hot enough, the bacon will steam rather than crisp, and you won’t achieve that desirable golden-brown exterior. If you find the bacon is crisping too quickly while searing, you can always lower the heat slightly, but a quick, high-heat sear is ideal.

For the garlic cream sauce, feel free to **adjust the garlic level to your preference**. If you love a bold garlic flavor, add an extra clove or two. If you prefer it milder, reduce the amount. The quality of your ingredients truly shines in this sauce, so use fresh garlic for the best results. If you don’t have white wine on hand, chicken broth or even vegetable broth can be used as a substitute for deglazing, though the wine adds a lovely acidic complexity that balances the richness of the cream.

Consider **using high-quality, thinly sliced bacon** for wrapping. Thicker cut bacon might take longer to crisp, and could potentially overcook the venison before the bacon is fully rendered. Thin bacon crisps up beautifully and evenly. If you’re concerned about the bacon not sticking, you can secure it with kitchen twine in addition to toothpicks, especially if your tenderloin is particularly long or uneven.

Variations to explore:

• Herb-Infused Sauce: Enhance the garlic cream sauce by adding other fresh herbs like finely chopped rosemary or thyme along with the parsley. A pinch of fresh sage can also add a wonderful earthy note.
• Mushroom Medley Sauce: Sauté sliced mushrooms (cremini, shiitake, or wild mushrooms) with the garlic before adding the wine and cream for an even richer, more complex sauce.
• Spicy Kick: For those who enjoy a bit of heat, a pinch of red pepper flakes added to the garlic while sautéing will give the cream sauce a subtle warming kick.
• Cognac or Brandy Flambé: For an extra layer of flavor and a touch of drama, after sautéing the garlic and before adding the wine, you can deglaze the pan with a splash of cognac or brandy. Carefully ignite it (away from any flammable items) and let the flames die down before proceeding with the sauce.
• Different Tenderloins: While venison is superb, this recipe can also be adapted for beef tenderloin or pork tenderloin. Adjust cooking times accordingly, as beef and pork may require slightly longer cooking to reach desired doneness.

Storage and Reheating

Proper storage and reheating are key to enjoying your leftover Bacon-Wrapped Venison Tenderloin with Garlic Cream Sauce without compromising its quality. Once cooled, store any leftover venison and sauce separately in airtight containers in the refrigerator. The venison will last for 3-4 days, and the cream sauce will be good for up to 3 days. It’s best to store them apart to prevent the venison from becoming soggy and to allow for more controlled reheating of each component.

When reheating the venison, the goal is to warm it through gently without drying it out, especially since it’s already cooked. The best method is to slice the cold venison into medallions if it isn’t already, then place them on a baking sheet. Loosely tent with foil and reheat in a preheated oven at 275°F (135°C) for about 10-15 minutes, or until just warmed through. Avoid high heat, which can quickly make the venison tough and dry. Alternatively, you can gently warm individual slices in a non-stick skillet over low heat with a tiny splash of broth or water, covered, for a few minutes per side.

For the garlic cream sauce, reheat it gently in a small saucepan over low heat, stirring frequently. If the sauce has thickened too much in the refrigerator, you can thin it out with a tablespoon or two of milk, cream, or broth until it reaches your desired consistency. Be careful not to boil the cream sauce vigorously, as this can cause it to separate. Stir until it is just simmering and warmed through. Never reheat cream sauces in the microwave on high power, as this can also lead to separation or an oily texture. Low power and short intervals are acceptable if you must use a microwave, stirring frequently.

While the texture of the bacon may lose some of its crispness upon reheating, the overall flavor of the dish remains delightful. For best results, consider crisping up the bacon in a hot dry pan for a minute or two after reheating the venison, if desired, to restore some of its texture.

Frequently Asked Questions

What kind of venison tenderloin should I use?

Look for a whole venison tenderloin that is lean and free of significant silver skin. If you’re sourcing from a hunter, ensure it was properly processed and cared for. If purchasing, many specialty butchers or gourmet grocery stores carry high-quality venison. If venison is unavailable, beef tenderloin or pork tenderloin are excellent substitutes, though cooking times may vary slightly.

Can I prepare parts of this dish in advance?

Yes, you can certainly do some prep work ahead of time. The venison tenderloin can be trimmed, seasoned, and even wrapped in bacon up to 24 hours in advance and stored in the refrigerator. This allows the flavors to meld. The garlic cream sauce can also be made a day ahead and stored in the refrigerator; just gently reheat it on the stovetop, adding a splash of milk or broth if it’s too thick.

How do I prevent the bacon from burning while the venison cooks?

The initial sear should be quick and at medium-high heat to crisp the bacon. Once transferred to the oven, the lower, more even heat should cook the venison without burning the bacon. If you notice the bacon getting too dark in the oven, you can loosely tent the tenderloin with aluminum foil for the remainder of the cooking time. Using thin-cut bacon also helps ensure it crisps up at a similar rate to the venison’s cooking time.

What are good side dishes to serve with this venison?

This rich and flavorful dish pairs beautifully with sides that offer balance and absorb the delicious cream sauce. Excellent choices include roasted asparagus or green beans, creamy mashed potatoes or garlic mashed potatoes, wild rice pilaf, or a simple green salad with a light vinaigrette. Root vegetables like roasted carrots or parsnips also make a wonderful accompaniment.