Bacon-Wrapped Venison Tenderloin with Garlic Cream Sauce

Recipe View Prepare the oven and bacon: Preheat oven to 375 degrees F (190 degrees C). (5 minutes)

Recipe View Arrange bacon slices on a slotted baking pan. Bake bacon in the preheated oven until partially cooked but still flexible, about 6 to 8 minutes.

Recipe View Prepare the venison: Brush venison tenderloins with olive oil and season generously with onion powder, kosher salt, and freshly ground black pepper. (3 minutes)

Recipe View Wrap and roast: Place tenderloin roasts side by side and wrap them snugly together in strips of partially cooked bacon. Secure with toothpicks if needed. Place into a roasting pan. (5 minutes)

Recipe View Roast in the preheated oven until bacon is deeply browned and an instant-read meat thermometer inserted into the thickest part of a tenderloin registers at least 145 degrees F (65 degrees C) for medium-rare, about 1 hour.

Recipe View Prepare the garlic cream sauce: While the venison roasts, melt butter in a saucepan over medium heat. Add mushrooms and garlic; cook and stir until mushrooms are softened and lightly browned, about 8 to 10 minutes. (10 minutes)

Recipe View Stir in green onion. Stir in cream and cook, stirring often, until heated through and slightly thickened, about 3 to 5 minutes. Season with salt and pepper to taste. (5 minutes)

Recipe View Rest and serve: Let the venison tenderloin rest for 10 minutes before slicing. Remove toothpicks, if used. Slice the tenderloin and serve immediately, drizzled generously with the garlic cream sauce. Garnish with additional chopped green onion.