Recipe Review: Sweet venison tenderloin

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.

IMG_0793[1]

Sweet Bacon-Wrapped Venison Tenderloin

Total Time: 1 hrs 20 mins
Servings: 2-4
Ingredients

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
Directions

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.

Advertisements

5 thoughts on “Recipe Review: Sweet venison tenderloin

  1. Gina says:

    How did you cook this? On the grill? In the oven? You got me all excited and then didn’t tell me what to do with it!!! 😉

  2. I read a lot of interesting posts here. Probably you spend a lot of
    time writing, i know how to save you a lot of time, there is an online tool
    that creates readable, google friendly articles in seconds, just search in google – laranitas free content source

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s