Sweet Bacon-Wrapped Venison Tenderloin
The #1 rated deer recipe. It's deer season again, and you know what that means - a lot of chefs trying out THE venison recipe again or for the first time. This is the BEST deer meat recipe. Even those who don't like wild game meat will fight for a piece of this. I will warn you, that this creates almost a "candy tenderloin." If you're looking for a gamey dish that brings out the purely meaty taste of your venison, this is not for you.
The #1 rated deer recipe. It's deer season again, and you know what that means - a lot of chefs trying out THE venison recipe again or for the first time. This is the BEST deer meat recipe. Even those who don't like wild game meat will fight for a piece of this. I will warn you, that this creates almost a "candy tenderloin." If you're looking for a gamey dish that brings out the purely meaty taste of your venison, this is not for you.
- Carbohydrate 329.5824 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0.4032 g
- Saturated Fat 0 g
- Serving Size 1 1 -3 serving(s) (903g)
- Sodium 94.08 mg
- Sugar 329.5824 g
- Trans Fat 0 g
- Calories 1277 calories
Step-by-step
- Mix brown sugar and soy sauce together in a bowl.
- Put deer loin in a cooking tray and pour brown sugar/soy sauce mixture over loin. Roll tenderloin over in mixture completely covering it.
- Let meat marinate in mixture at least 3 hours or overnight in fridge. It's best to marinate for 8 hours. Use a vacuum sealer for faster marinating.
- Remove loin from tray and place on a slotted bake sheet with a drip pan or aluminum foil below.
- Wrap a piece of bacon around the end of the tenderloin, securing with a toothpick. Repeat until entire loin is wrapped.
- Drizzle remaining marinade over deer loin. Baste throughout cooking.
- Bake at 350°F for 30-40 minutes (medium). For rare, cook 25-30 minutes.
- Option 1: With 10 minutes left, lightly dust with white sugar for a sweet crust.
- Option 2: For crispier bacon, sear on a grill over medium-high heat.
- Remove from oven, place on cutting board, and cut between bacon strips.
- Eat directly from toothpick or remove toothpick.
- Leftovers are great on a wheat bun with spicy BBQ sauce.
Sweet Bacon-Wrapped Venison Tenderloin: A Hunter's Delight
Deer season is my absolute favorite time of year. The crisp air, the vibrant colors of the changing leaves, and of course, the delicious venison that graces our table. This year, I’m sharing my go-to recipe – a sweet and savory bacon-wrapped venison tenderloin that’s guaranteed to impress even the pickiest eaters. I’ve been making this recipe for years, tweaking and perfecting it based on feedback from friends and family (and a few adventurous neighbors!).
The secret to this recipe lies in the marinade. The combination of dark brown sugar and soy sauce creates a luscious, caramelized crust that perfectly complements the rich flavor of the venison. It's a beautiful balance of sweet and savory, tender and juicy, that's utterly irresistible. Believe me, this tenderloin disappears fast; it’s always a clean plate situation at our house. I even had one friend who claimed it was the best venison dish they had ever tasted—and they've hunted their whole lives!
Beyond the Basics: While the recipe is straightforward, there are a few tips that can elevate your venison tenderloin to the next level. Marinating the venison overnight is key for maximum flavor absorption. If you're short on time, a vacuum sealer can significantly reduce marinating time. The optional white sugar dusting in the last ten minutes of cooking creates a beautiful, slightly crunchy top, but if you prefer a less sweet profile, you can definitely skip this step (or just dust half the tenderloin and see what you think). For an extra crispy bacon and a more intense sear, grilling the tenderloin briefly after baking is the way to go – you’ll definitely want to try this! This adds a nice smoky flavor as well.
Serving Suggestions: This tenderloin is incredibly versatile. It’s fantastic on its own, sliced and served with a side of roasted vegetables or mashed potatoes. However, I’ve also discovered some fantastic leftover uses. Sliced on a bun with spicy BBQ sauce, it makes a phenomenal sandwich. I also like to make it into venison salad, or incorporate it into a venison pasta dish—the possibilities are truly endless.
This isn't just a recipe; it's a tradition. It's the culmination of years of hunting and cooking, perfected over countless deer seasons. It's the dish I serve to my family, friends, and anyone lucky enough to share a meal with us. I hope you enjoy it as much as we do.
More Than Just a Meal: Preparing this venison tenderloin isn't just about the food itself; it's about the memories and experiences that accompany it. It's the laughter around the dinner table, the stories shared, and the feeling of warmth and connection that makes this more than just a meal. It's a celebration of the hunt, the bounty of nature, and the joy of sharing a delicious meal with loved ones. The process itself is a calming one for me - the scent of the marinade, the gentle sound of the bacon sizzling in the oven, the anticipation of sharing a delicious meal – it’s a perfect way to wind down after a long day.
So, this deer season, give this recipe a try. I'm confident that it will quickly become a family favorite, a treasured tradition, and a dish that brings you as much joy as it has brought to me and my family for years. Happy hunting and happy cooking!
