New recipe for me this week. I had a big vac-saver bag of venison tenderloin in the freezer and I wanted to do something different. Found this on recipezaar (thanks user TCSmooth!). Apparently it’s been the top venison recipe for like 8 years! I’d imagine this would be awesome with beef too.
I didn’t do the bacon, I didn’t have any (but I will be trying next time). I baked half (to eat later) and cooked the other half as medallions on the stovetop.
Since I didn’t really want to put forth much effort, I sliced and added to a salad with sliced and cooked granny smith apple.
Sweet Bacon-Wrapped Venison Tenderloin
Total Time: 1 hrs 20 mins
2 lbs venison tenderloins ( a single deer loin or Moose or Elk or Pork or Beef)
1/2 lb bacon ( Plain, thin-sliced Bacon is best)
3 cups dark brown sugar
2 cups soy sauce ( Regular NOT low-sodium. You’ll want the saltiness) I USED BRAGG’S
1/4 cup white sugar ( Optional for added Sweetness) I DIDNT USE
Mix brown Sugar and Soy sauce together in a bowl. They should combine nicely into a soupy soy liquid.
Put Deer Loin in a cooking tray and pour Brown Sugar/Soy Sauce mixture over loin. Roll tenderloin over in mixture, completely covering it.
Let meat marinate in mixture at least 3 hours or overnight in fridge. It’s best to marinate for 8 hours if you have the time. Also GREAT to use a Food Saver or other Vacuum device to Vacuum pack/seal the meat with Marinade. With this method, you can achieve Overnight-level marinade in just a couple hours!
Remove loin from tray, and place on a slotted bake sheet with a drip pan or aluminum foil below to catch dripping. Don’t throw away marinade.
Wrap a piece of bacon around the very end of the tenderloin, securing the bacon strip with a toothpick.
Repeat this process until the entire loin is wrapped in ten or so bacon “loops.” The tenderloin should look like an arm with a bunch of wrist watches on it, the watches being the bacon strips.
Drizzle remaining marinade over deer loin. You can continue to baste the loin with the marinade throughout the cooking process with either a brush or a turkey baster.