Bacon-Wrapped Venison

Name: Bacon-Wrapped Venison
Ingredients: 1-1/2 to 2 pounds venison tenderloin; 2 tablespoons olive oil, divided; 1 garlic clove, minced; 1/2 cup all-purpose flour; 3/4 teaspoon salt; 1/2 teaspoon pepper; 1/2 pound sliced fresh mushrooms; 4 bacon strips; 1 tablespoon cornstarch; 1-1/4 cups beef broth; 2 tablespoons minced fresh parsley, optional

11 ingredients

3 steps

Ingredients

1-1/2 to 2 pounds venison tenderloin
2 tablespoons olive oil, divided
1 garlic clove, minced
1/2 cup all-purpose flour
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 pound sliced fresh mushrooms
4 bacon strips
1 tablespoon cornstarch
1-1/4 cups beef broth
2 tablespoons minced fresh parsley, optional

Directions

1

Rub tenderloin with 1-2 teaspoons of oil and the garlic. Combine the flour, salt and pepper; sprinkle over tenderloin and shake off excess. In a skillet, brown tenderloin on all sides in remaining oil. Remove and keep warm. In the same skillet, saute mushrooms until tender; remove and set aside.
2

Wrap bacon around tenderloin, securing the ends with toothpicks. Return to skillet. Cook over medium heat until bacon is crisp and a thermometer inserted into tenderloin reads 160°, turning frequently. Remove and keep warm.
3

In a small bowl, combine cornstarch and broth until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Add parsley and reserved mushrooms; cook and stir until heated through. Discard toothpicks from tenderloin; serve with mushroom sauce.