Venison Tenderloins Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place bacon on a slotted baking pan.
• Bake bacon in the preheated oven until partially cooked but still flexible, 6 to 8 minutes.
• Brush venison tenderloins with olive oil and season with onion powder, salt, and black pepper. Place tenderloin roasts side by side and wrap them together in strips of partially cooked bacon. Place into a roasting pan.
• Roast until bacon is browned and an instant-read meat thermometer inserted into the thickest part of a tenderloin reads at least 145 degrees F (65 degrees C), about 1 hour.
• Heat butter in a saucepan over medium heat; cook and stir mushrooms and garlic in hot butter until mushrooms are soft, 8 to 10 minutes. Stir green onion into mushroom mixture; pour in cream. Cook, stirring often, until sauce is heated through. Serve sauce with tenderloins.

Steps:

• In a shallow dish, combine the first 9 ingredients; add fillets and turn to coat. Cover and refrigerate for 8 hours or overnight., Drain and discard marinade. Grill fillets, uncovered, over medium-hot heat for 4 minutes on each side until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

Steps:

• Lightly sprinkle tenderloins with pepper and set aside.
• Sauté onions in 1 tablespoon butter.
• Add garlic and cook another 3 minutes.
• Add mushrooms, sautéing another 10 minutes.
• When done, remove vegetables and add the rest of the butter.
• Sauté venison 2-3 minutes per side.
• When done, place on platter and return vegetables to pan.
• Add flour stirring until it becomes a thick brown paste.
• Add water, continuing to stir, until gravy is of desired consistency, adding more water if you wish.
• Correct seasoning and pour over tenderloins.
• Serve.