Venison tenderloin makes a delicious and easy main course. Pair with fresh, seasonal vegetables to really make this amazing cut of meat stand out.
Every once in a while, I like to see how long I can go between grocery shopping. This helps me to use some of those bits in the freezer that I’m just not sure how to use.
That was the case with the venison tenderloin.
Tenderloin, often confused with the backstrap, is one of the most tender cuts of meat from a deer and while it took me a long time to figure out how to prepare it, I’m pretty happy that I now have that knowledge in my back pocket.
The Difference Between the Tenderloin and Backstrap
Often times, the backstrap and tenderloin are confused. This is probably because the backstrap is also referred to as the loin by some. But they are two different cuts of meat.
The backstrap is the cut of meat that runs along the entire back of the deer. The tenderloins are two cuts of meat under the backstrap, behind the ribcage.
What You Need to Make Bacon Wrapped Venison Tenderloin
- Venison Tenderloin
- Bacon
For the Marinade
- Olive Oil
- Soy Sauce
- Worcestershire Sauce
- Minced Garlic
- Black Pepper
- Salt
- Onion Powder
- Brown Sugar
How to Make Bacon Wrapped Venison Tenderloin
For the best results, you will want to start this recipe the night before you plan to serve it. Place the tenderloin and all of the marinade ingredients into a large bowl, or freezer bag, cover and put into the fridge.
When it is time to begin preparing the tenderloin, preheat the oven to 450°F and remove the tenderloin from the marinade. Place the tenderloin onto a rimmed baking sheet lined with aluminium foil.
Wrap your bacon strips around the tenderloin. If you want to get a bit fancy, you can create a bacon weave, like I’m showing in the photos.
Brush the top of the tenderloin with some of the remaining marinade and place it into the oven. I highly recommend using a thermometer to ensure that the meat comes out perfectly every time.
About halfway through the cooking process, or when the internal temperature of the venison reaches 125°F, remove the tenderloin from the oven and brush the top with the marinade once again.
Wrap the tenderloin in the foil to keep the meat moist and return it to the oven.
Bake until the internal temperature reaches 140°F for a medium rare venison tenderloin. Remove the tenderloin from the oven and allow to rest for 10 minutes before slicing and serving.
Internal Temperature Guide for Your Perfect Tenderloin
Rare: 140°F/60°C.
Medium Rare: 145°F/63°C.
Medium: 160°F/71°C.
Bacon Wrapped Venison Tenderloin
Venison tenderloin makes a delicious and easy main course. Pair with fresh, seasonal vegetables to really make this amazing cut of meat stand out.
Ingredients
- 5lb venison tenderloin
- 1/4 cup soy sauce
- 2 tbsp worcestershire sauce
- 3 cloves crushed garlic
- 1 tsp salt
- 1 1/2 tsp black pepper
- 1 tsp lime juice
- 1 tbsp old style mustard
- 2-3 sprigs of thyme
- 2 tsp dried minced onion
- 2 tbsp brown sugar
Instructions
In a large bowl, add the venison tenderloin and all other ingredients.
Fully coat the tenderloin with the marinade.
Cover or seal in a reusable bag and place into fridge for up to 24 hours.
When you are ready to make the tenderloin, remove from fridge and begin preheating your oven to 450°F.
Transfer venison to a rimmed baking sheet lined with aluminum foil.
Wrap strips of bacon around the tenderloin, or create a bacon weave, and wrap them around the tenderloin.
Brush the top of the bacon with the marinade and place into the oven.
Optinional: Insert a meat thermometer to monitor internal temperature.
Halfway through the cooking process, remove the tenderloin from the oven.
Brush it once again with the marinade, wrap it with the foil and place it back into the oven to finish cooking.
When the internal temperature of the tenderloin has reached 140°F remove it from the oven. This should take approximately 25 minutes.
Allow the tenderloin to rest for 10 minutes before slicing and serving.
Notes
Marinating Time: For best results, allow the tenderloin to marinate for 12-24 hours. If you are in a rush, the minimum marinating time is 3 hours.
Internal Temperature Guide:
- Rare: 140°F
- Medium Rare: 145°F.
- Medium: 160°F.
Other Venison Based Recipes
Venison Steak and Onion Sandwiches
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07/10/2022 at 6:01 am[…] Bacon Wrapped Venison Tenderloin […]
Diane
24/12/2023 at 7:44 pmFor the first time, I roasted a venison loin and used your recipe. The recipe was easy to follow and while I only marinated it two hours, the loin was tender and the marinade tasty.