26 December 2009

Bacon Wrapped Venison Tenderloin

This was my first foray into cooking venison.  I found it tasty, but Forrest thought it needed to be cooked to a higher temperature, which probably would have toughened the meat.

Sweet Bacon-Wrapped Venison Tenderloin Recipe
Adapted from RecipeZaar #139664 by TCSmoooth

2 lbs venison tenderloins
1/2 lb bacon
3 cups dark brown sugar
2 cups soy sauce

Combine brown sugar & soy sauce in a bowl  Put venison loin in a baking dish and pour sugar-soy mixture over loin. Roll tenderloin over in mixture, completely covering it.  Let meat marinate in mixture overnight in fridge.
Remove loin from tray, and place on a slotted baking sheet with a drip pan or aluminum foil below to catch dripping. Reserve 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 strips.  Drizzle remaining marinade over loin. You can continue to baste the loin with the marinade throughout the cooking process with either a brush or a turkey baster.

Place on center rack in oven and bake at 350°F for 45-55 minutes.
Remove from oven and place on cutting board.   Let stand 15 minutes.  Using a knife, cut the loin between each strip of bacon so that you have many pieces of meat, each with their own toothpick.