Prep Time::15 mins
Cook Time:: 1 hr 10 mins
Total Time:: 1 hr 25 mins
Servings::6
Ingredients
6 thick slices bacon
2 (3/4 pound) venison tenderloin roasts
2 teaspoons olive oil, divided
¼ teaspoon onion powder, divided
kosher salt and ground black pepper to taste
2 tablespoons butter
1 (8 ounce) package sliced cremini mushrooms
2 cloves garlic, chopped
1 tablespoon chopped green onion, or more to taste
½ cup heavy whipping cream, or more to taste
Directions
Gather the ingredients. Preheat the oven to 375 degrees F (190 degrees C).
Arrange bacon slices on a slotted baking pan. Bake bacon in the preheated oven until partially cooked but still flexible, 6 to 8 minutes.
Brush venison tenderloins with olive oil and season with onion powder, salt, and black pepper. Place tenderloin roasts side by side and wrap them together in strips of partially cooked bacon. Place into a roasting pan.
Roast in the preheated oven until bacon is browned and an instant-read meat thermometer inserted into the thickest part of a tenderloin reads at least 145 degrees F (65 degrees C), about 1 hour.
Heat butter in a saucepan over medium heat. Add mushrooms and garlic; cook and stir until mushrooms are soft, 8 to 10 minutes. Stir in green onion. Stir in cream and cook, stirring often, until heated through. Serve sauce with tenderloins.
Recipe Tip
Every deer will produce different sizes of tenderloin, and every butcher is different in cuts of venison. Some butchers will cut tenderloins into steaks like filet mignon; others will leave the tenderloins like small roasts (which I believe keeps the meat tender and won't dry out). For best results, use an instant-read meat thermometer and adjust cooking times accordingly.