Bacon Wrapped Venison Tenderloin Recipe

Venison tenderloin: A lean and tender cut of meat from deer, known for its rich, gamey flavor.

Bacon: Adds a smoky, savory taste and helps keep the venison moist during cooking.

Salt: Enhances the natural flavors of the meat.

Black pepper: Adds a touch of heat and depth to the seasoning.

Olive oil: Used for searing the meat to create a delicious crust.

When wrapping the venison tenderloin with bacon, ensure that the bacon slices overlap slightly to create a continuous layer. This not only helps to keep the meat moist but also ensures an even cook and a crispy exterior. Use toothpicks sparingly to secure the bacon, as too many can make it difficult to sear the tenderloin evenly.

• venison tenderloin - Substitute with beef tenderloin: Beef tenderloin has a similar texture and flavor profile, making it a good alternative for those who may not have access to venison.

• venison tenderloin - Substitute with pork tenderloin: Pork tenderloin is another lean meat that can mimic the tenderness and mild flavor of venison.

• bacon - Substitute with prosciutto: Prosciutto is a thinly sliced cured meat that can provide a similar salty and savory flavor while being less fatty.

• bacon - Substitute with turkey bacon: Turkey bacon is a lower-fat alternative that still offers a smoky flavor, making it a healthier option.

• salt - Substitute with soy sauce: Soy sauce can add a similar level of saltiness along with a depth of umami flavor.

• salt - Substitute with sea salt: Sea salt can be used as a direct replacement for regular salt, offering a slightly different mineral profile.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor but with a slightly different aroma, making it a good alternative.

• black pepper - Substitute with cayenne pepper: Cayenne pepper can add a bit more heat and a different flavor profile, suitable for those who like a spicier dish.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild flavor, making it a good alternative for cooking.

• olive oil - Substitute with grapeseed oil: Grapeseed oil is another neutral oil with a high smoke point, suitable for searing and cooking.

• Allow the venison tenderloin to cool completely at room temperature before storing. This helps prevent condensation, which can lead to sogginess.

• Wrap the cooled tenderloin tightly in aluminum foil or plastic wrap. Ensure there are no gaps to keep the meat fresh and prevent it from absorbing other odors in the fridge.

• Place the wrapped tenderloin in an airtight container or a resealable plastic bag. This adds an extra layer of protection against moisture and air.

• Store the bacon-wrapped venison tenderloin in the refrigerator if you plan to consume it within 3-4 days. Make sure your fridge is set to 40°F (4°C) or lower to maintain optimal freshness.

• For longer storage, consider freezing the tenderloin. Wrap it in a layer of plastic wrap followed by a layer of aluminum foil. This double wrapping helps prevent freezer burn.

• Label the package with the date of freezing to keep track of its storage time. The venison tenderloin can be frozen for up to 3 months without significant loss of quality.

• When ready to use, thaw the frozen tenderloin in the refrigerator overnight. Avoid thawing at room temperature to prevent bacterial growth.

• Once thawed, reheat the venison tenderloin in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until warmed through. This helps retain its moisture and flavor.

• If you prefer a quicker reheating method, slice the tenderloin and reheat in a skillet over medium heat. Add a splash of olive oil to prevent sticking and to enhance the flavor.

• Serve the reheated bacon-wrapped venison tenderloin with your favorite sides, such as roasted vegetables or a fresh salad, to create a delightful meal.

• Oven Method:

  1. Preheat your oven to 300°F (150°C).
  2. Place the leftover bacon-wrapped venison tenderloin on a baking sheet.
  3. Cover it loosely with aluminum foil to retain moisture.
  4. Heat for about 10-15 minutes, or until the internal temperature reaches 140°F (60°C).
  5. Remove from the oven and let it rest for a couple of minutes before serving.

• Skillet Method:

  1. Heat a skillet over medium heat.
  2. Add a small amount of olive oil or butter to the skillet.
  3. Place the venison tenderloin in the skillet and cover with a lid.
  4. Reheat for about 5-7 minutes, turning occasionally to ensure even heating.
  5. Check the internal temperature to ensure it reaches 140°F (60°C).

• Microwave Method:

  1. Slice the venison tenderloin into smaller pieces for even heating.
  2. Place the slices on a microwave-safe plate.
  3. Cover with a microwave-safe lid or microwave-safe plastic wrap, leaving a small vent.
  4. Heat on medium power for 1-2 minutes, checking frequently to avoid overcooking.
  5. Let it sit for a minute before serving to allow the heat to distribute evenly.

• Sous Vide Method:

  1. Preheat your sous vide machine to 130°F (54°C).
  2. Place the bacon-wrapped venison tenderloin in a vacuum-sealed bag or a resealable plastic bag using the water displacement method.
  3. Submerge the bag in the water bath and heat for about 30-45 minutes.
  4. Remove from the bag and give it a quick sear in a hot skillet if desired for a crispy exterior.

• Air Fryer Method:

  1. Preheat your air fryer to 300°F (150°C).
  2. Place the venison tenderloin in the air fryer basket.
  3. Heat for about 5-7 minutes, checking halfway through to ensure even heating.
  4. Let it rest for a minute before serving.

• Oven: Used to bake the bacon-wrapped venison tenderloin to the desired internal temperature.

• Skillet: Essential for searing the bacon-wrapped tenderloin on all sides to achieve a browned exterior.

• Toothpicks: Utilized to secure the bacon slices around the venison tenderloin.

• Baking sheet: Needed to transfer the seared tenderloin into the oven for baking.

• Meat thermometer: Important for checking the internal temperature of the venison to ensure it reaches 145°F (63°C).

• Tongs: Handy for turning the tenderloin while searing and for transferring it to the baking sheet.

• Cutting board: Used as a surface for seasoning the venison tenderloin and for slicing it after it has rested.

• Knife: Necessary for slicing the venison tenderloin before serving.

• Measuring spoons: Used to measure out the salt, black pepper, and olive oil accurately.

• Resting rack: Useful for letting the venison rest after baking to ensure juices redistribute evenly.

Preheat efficiently: Preheat your oven while you season the venison and wrap it with bacon to save time.

Use a meat thermometer: This ensures the venison tenderloin reaches the perfect internal temperature without overcooking, saving you from guesswork.

Prep ingredients ahead: Measure out the salt, black pepper, and olive oil before you start cooking to streamline the process.

Sear in advance: Sear the bacon-wrapped tenderloin in the skillet while the oven preheats, so you can transfer it directly to the oven.