Sunday, November 20, 2011

Sweet Bacon-Wrapped Venison Tenderloin

If you have been reading my blog you know that I recently killed a nice doe. It was my first deer kill in many years. The first thing I did when I got home was remove its tenderloins and put them in the fridge. Just looking at them made my mouth water!

The next evening I cooked them. Boy were they good! The recipe I chose is called " Sweet Bacon-Wrapped Venison Tenderloin" It is easy and perfect for a fall meal. I found the recipe here. While I made a couple minor changes, they deserve all of the credit!

Here is how I made it:

Mix 1 cup of soy sauce and 1 1/2 cup of brown sugar in a medium sized bowl.

Marinade the venison tenderloins for three hours in the refrigerator. Make sure the marinade is touching every surface of the tenderloins. Do not throw away the marinade when done.

Preheat the oven to 350.

Wrap the tenderloins in 1/2 pound of bacon. Use toothpicks to keep the bacon on. The bacon is not used for flavoring as much as it is used to keep the tenderloins from drying out. (Although the bacon is very yummy when its all said and done!)

Place the bacon wrapped tenderloins on a rack over a drip pan. I highly recomend lining the drip pan with foil.

Pour the rest of the marinade over the tenderloins.

Cook for 30 Minutes.

They are best if cooked about medium rare, although I did cook one of them medium for the woman. It was still good.

Preheat your grill.

Place the bacon wrapped tenderloins on the grill for just a few minutes. All you want to do is crisp the bacon, not cook the venison much. It is easy to ruin them here as you will experience flair ups due to the bacon fat.

Slice and serve!

These were a BIG hit. There was not a scrap left over. Even the 1 year old ate her fill!

We ate them with baked apples and butternut squash. Sweet potatoes, acorn squash, or pumpkin would also fit right in with this fall feast!

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