For many hunters and food enthusiasts, venison tenderloin is a delicacy that offers a unique and exciting culinary experience. When wrapped in bacon, this dish becomes even more irresistible, with the smoky flavor of the bacon complementing the tender and lean venison perfectly. In this article, we will explore the art of cooking bacon wrapped venison tenderloin, providing you with a step-by-step guide to achieve perfection in this mouth-watering dish.
Understanding Venison Tenderloin
Before we dive into the cooking process, it’s essential to understand the characteristics of venison tenderloin. This cut of meat comes from the short loin section of the deer, known for its tenderness and lean flavor. Venison tenderloin is a long, narrow cut of meat, typically weighing between 1-2 pounds. Due to its lean nature, it’s crucial to cook venison tenderloin with care, as overcooking can result in a dry and tough texture.
Choosing the Right Venison Tenderloin
When selecting a venison tenderloin, look for a cut that is:
- Fresh, with a deep red color
- Firm to the touch, with a smooth texture
- Free of any visible fat or connective tissue
- Preferably from a young deer, as the meat will be more tender
Preparing the Venison Tenderloin
Before wrapping the venison tenderloin in bacon, it’s essential to prepare the meat properly. This involves trimming any excess fat or connective tissue, as well as seasoning the meat to enhance its natural flavor.
Trimming and Seasoning the Venison Tenderloin
To trim the venison tenderloin, use a sharp knife to remove any visible fat or connective tissue. This will help the bacon wrap evenly around the meat and prevent any unwanted flavors from affecting the dish.
Once trimmed, season the venison tenderloin with a mixture of salt, pepper, and your choice of herbs and spices. Some popular seasoning options for venison include:
- Garlic and onion powder
- Paprika and thyme
- Rosemary and olive oil
Wrapping the Venison Tenderloin in Bacon
With the venison tenderloin prepared, it’s time to wrap it in bacon. This is a crucial step, as the bacon will not only add flavor to the dish but also help to keep the meat moist during cooking.
Choosing the Right Bacon
When selecting bacon for wrapping the venison tenderloin, look for a thick-cut, smoked bacon. This type of bacon will provide a rich, smoky flavor that complements the venison perfectly.
Wrapping the Venison Tenderloin
To wrap the venison tenderloin in bacon, follow these steps:
- Lay the bacon slices on a flat surface, overlapping each slice slightly to create a seamless wrap
- Place the venison tenderloin in the center of the bacon, ensuring it is aligned with the edges of the bacon
- Wrap the bacon around the venison tenderloin, securing it with toothpicks if necessary
- Trim any excess bacon, leaving a small overlap to prevent the bacon from unraveling during cooking
Cooking the Bacon Wrapped Venison Tenderloin
With the venison tenderloin wrapped in bacon, it’s time to cook the dish. There are several cooking methods to choose from, including grilling, pan-frying, and oven roasting. In this article, we will focus on oven roasting, as it provides a consistent and controlled cooking environment.
Oven Roasting the Bacon Wrapped Venison Tenderloin
To oven roast the bacon wrapped venison tenderloin, follow these steps:
- Preheat your oven to 400°F (200°C)
- Place the bacon wrapped venison tenderloin on a wire rack, set over a rimmed baking sheet
- Roast the venison tenderloin in the preheated oven for 15-20 minutes per pound, or until it reaches your desired level of doneness
- Use a meat thermometer to check the internal temperature of the venison tenderloin, aiming for a temperature of 130-135°F (54-57°C) for medium-rare
Internal Temperature Guide
| Doneness | Internal Temperature |
| — | — |
| Rare | 120-125°F (49-52°C) |
| Medium-rare | 130-135°F (54-57°C) |
| Medium | 140-145°F (60-63°C) |
| Medium-well | 150-155°F (66-68°C) |
| Well-done | 160°F (71°C) or above |
Resting and Slicing the Bacon Wrapped Venison Tenderloin
Once the bacon wrapped venison tenderloin is cooked to your liking, remove it from the oven and let it rest for 10-15 minutes. This will allow the juices to redistribute, making the meat even more tender and flavorful.
Slicing the Bacon Wrapped Venison Tenderloin
To slice the bacon wrapped venison tenderloin, use a sharp knife to cut against the grain. This will help to create a tender and even texture, with each slice featuring a perfect balance of venison and bacon.
Serving and Enjoying the Bacon Wrapped Venison Tenderloin
With the bacon wrapped venison tenderloin sliced and ready to serve, it’s time to enjoy the fruits of your labor. This dish is perfect for special occasions, such as holiday gatherings or dinner parties.
Popular Side Dishes
Some popular side dishes to serve with bacon wrapped venison tenderloin include:
- Roasted vegetables, such as Brussels sprouts or asparagus
- Mashed potatoes or sweet potatoes
- Braised greens, such as kale or collard greens
Conclusion
Cooking bacon wrapped venison tenderloin is a rewarding and delicious experience, offering a unique and exciting culinary adventure. By following the steps outlined in this article, you’ll be able to create a dish that is sure to impress even the most discerning palates. Whether you’re a seasoned hunter or a food enthusiast, this recipe is sure to become a favorite in your household. So why not give it a try, and experience the rich flavors and tender texture of bacon wrapped venison tenderloin for yourself?
What is the ideal internal temperature for cooking venison tenderloin?
The ideal internal temperature for cooking venison tenderloin is between 130°F and 135°F for medium-rare, 140°F to 145°F for medium, and 150°F to 155°F for medium-well or well-done. It’s essential to use a meat thermometer to ensure the venison reaches a safe internal temperature.
It’s also important to note that the internal temperature will continue to rise slightly after the venison is removed from the heat, a process known as carryover cooking. Therefore, it’s best to remove the venison from the heat when it reaches an internal temperature that is 5°F lower than the desired temperature.
How do I prevent the bacon from burning while cooking the venison tenderloin?
To prevent the bacon from burning while cooking the venison tenderloin, it’s essential to cook the venison at a moderate temperature. If the heat is too high, the bacon will burn before the venison is cooked to the desired internal temperature. You can also cover the venison with foil during the last 10-15 minutes of cooking to prevent the bacon from overcooking.
Another way to prevent the bacon from burning is to use a lower-sodium bacon, which tends to be less prone to burning than regular bacon. You can also baste the venison with pan juices or melted butter to keep the bacon moist and promote even browning.
Can I use other types of game meat instead of venison tenderloin?
Yes, you can use other types of game meat instead of venison tenderloin, such as elk, buffalo, or wild boar. However, keep in mind that different types of game meat may have varying levels of tenderness and flavor, which can affect the overall outcome of the dish.
When using other types of game meat, it’s essential to adjust the cooking time and temperature accordingly. For example, elk and buffalo tend to be leaner than venison, so they may require a slightly lower cooking temperature to prevent overcooking. Wild boar, on the other hand, can be fattier than venison, so it may require a slightly higher cooking temperature to achieve the desired level of crispiness on the outside.
How do I store leftover bacon-wrapped venison tenderloin?
To store leftover bacon-wrapped venison tenderloin, it’s essential to cool the venison to room temperature within two hours of cooking. Once cooled, wrap the venison tightly in plastic wrap or aluminum foil and refrigerate it at a temperature of 40°F or below.
You can store leftover bacon-wrapped venison tenderloin in the refrigerator for up to three days or freeze it for up to two months. When reheating the venison, make sure it reaches an internal temperature of at least 165°F to ensure food safety.
Can I make bacon-wrapped venison tenderloin ahead of time?
Yes, you can make bacon-wrapped venison tenderloin ahead of time, but it’s essential to follow proper food safety guidelines. You can assemble the venison and bacon up to a day in advance and store it in the refrigerator at a temperature of 40°F or below.
However, it’s best to cook the venison just before serving to ensure optimal flavor and texture. If you need to cook the venison ahead of time, make sure it reaches an internal temperature of at least 165°F and let it rest for 10-15 minutes before slicing and serving.
What are some side dishes that go well with bacon-wrapped venison tenderloin?
Bacon-wrapped venison tenderloin pairs well with a variety of side dishes, such as roasted vegetables, mashed potatoes, and wild rice. You can also serve it with a fruit chutney or a rich demiglace to balance out the flavors.
Some other side dish options that go well with bacon-wrapped venison tenderloin include sautéed spinach, roasted Brussels sprouts, and sweet potato hash. You can also serve it with a simple green salad or a side of garlic bread for a more casual meal.
Can I use a different type of wrapping instead of bacon?
Yes, you can use a different type of wrapping instead of bacon, such as prosciutto or pancetta. These cured meats have a similar salty, savory flavor to bacon and can add a rich, umami flavor to the venison.
You can also use other types of wrapping, such as puff pastry or phyllo dough, to add a crispy, flaky texture to the venison. However, keep in mind that these wrappings may require a slightly different cooking time and temperature to achieve the desired level of crispiness.