Bacon Wrapped Venison Tenderloin With Portabella Mushrooms Recipe

Ingredients for Bacon Wrapped Venison Tenderloin With Portabella Mushrooms

• 1 (1-1.5 lb) venison tenderloin
• 6-8 slices bacon
• Yellow Onion
• 8 ounces portabella mushrooms, sliced
• 3 tablespoons olive oil
• Garlic Cloves
• Ground Pepper
• 1 teaspoon salt
• ½ cup water

How to Make Bacon Wrapped Venison Tenderloin With Portabella Mushrooms

1. Preheat oven to 350°F (175°C).
2. In a small bowl, whisk together 2 tablespoons olive oil, 2 cloves minced garlic, 1 teaspoon black pepper, and 1 teaspoon salt.
3. Rub the seasoning mixture generously all over the venison tenderloin.
4. Wrap the tenderloin tightly with 6-8 slices of bacon, securing with toothpicks if needed.
5. Heat 1 tablespoon olive oil in an oven-safe skillet over medium heat. Add 1 medium onion, thinly sliced, and 8 ounces portabella mushrooms, sliced. Cook until softened, about 5-7 minutes.
6. Place the bacon-wrapped tenderloin in the skillet on top of the onions and mushrooms.
7. Pour ½ cup of water into the bottom of the skillet.
8. Transfer the skillet to the preheated oven and bake for 30-40 minutes, or until the internal temperature of the venison reaches 135-140°F (57-60°C) for medium-rare.
9. Let the tenderloin rest for 10 minutes before slicing and serving. Garnish with fresh parsley if desired.