Description
For extra flavor:Brush with a mixture of melted butter and honey before roasting.Cooking temperatures:125°F (52°C) for rare, 130-135°F (54-57°C) for medium-rare, 140°F+ (60°C+) for medium.Pairing suggestion:Serve with roasted vegetables, mashed potatoes, or a side salad
Ingredients
Scale
- 1 deer (venison) tenderloin (about 1–1.5 lbs)
- 8–10 slices thick-cut bacon
- 2 tbsp olive oil
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp salt
- ½ tsp black pepper
- 1 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard (optional)
- Fresh rosemary or thyme (for garnish)
Instructions
- Preheat Oven & Prep Tenderloin:Preheat oven to 375°F (190°C). Pat the venison dry and rub it with olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper.
- Wrap with Bacon:Lay bacon slices slightly overlapping on a cutting board. Place the tenderloin on top and roll it tightly, securing the ends with toothpicks.
- Sear for Crispiness:Heat a skillet over medium-high heat. Sear the bacon-wrapped tenderloin for 1-2 minutes on each side until crispy.
- Bake to Perfection:Transfer to a baking sheet and roast for 20-25 minutes or until the internal temperature reaches 130°F (54°C) for medium-rare.
- Rest & Serve:Let it rest for 5-10 minutes before slicing. Garnish with fresh rosemary or thyme and serve with a balsamic glaze or your favorite sauce
Notes
For extra flavor:Brush with a mixture of melted butter and honey before roasting.Cooking temperatures:125°F (52°C) for rare, 130-135°F (54-57°C) for medium-rare, 140°F+ (60°C+) for medium.Pairing suggestion:Serve with roasted vegetables, mashed potatoes, or a side salad