Venison Tenderloin Wrapped in Bacon
Lean and tender venison tenderloin is wrapped tightly in thick-cut bacon to baste the delicate meat in fat as it cooks, preventing it from drying out while adding incredible smoky richness. This elegant carnivore recipe is quick to prepare but delivers restaurant quality results every single time it is made.
Bacon-wrapped venison tenderloin seared and oven-finished for a juicy and elegant carnivore main course.
Nutrition per serving
Ingredients
main
seasoning
fat
Instructions
Wrap the Tenderloin
Pat the venison tenderloin completely dry and season with sea salt and black pepper on all sides. Starting at one end, wrap the bacon slices tightly around the tenderloin in a slightly overlapping spiral pattern. Secure the ends with toothpicks to prevent the bacon from unraveling during cooking.
Sear the Outside
Heat beef tallow in an oven-safe cast iron skillet over high heat until smoking. Place the bacon-wrapped tenderloin in the pan and sear for 2 minutes per side rotating to brown the bacon all the way around the entire surface. This step creates a flavorful crust and helps render the bacon fat.
Finish in the Oven
Transfer the skillet directly to a 400 degree Fahrenheit oven. Roast for 10 to 12 minutes until the internal temperature of the venison reaches 130 degrees for medium-rare. Venison is a very lean meat and will become dry and gamey if cooked past medium.
Baste and Rest
Remove from the oven and add butter to the pan. Tilt the skillet and baste the tenderloin continuously with the foaming butter and bacon fat for 1 minute. Remove all toothpicks and allow the meat to rest for 8 minutes before slicing into thick medallions and serving.
Substitutions
Common mistakes
I made this!
Cooked this recipe? Share your photo and inspire others.