Ingredients for Bacon Wrapped Venison Tenderloin With Portabella Mushrooms
- 1 Venison Tenderloin
- 6-8 slices Bacon
- 1 medium Yellow Onion
- 8 ounces Portabella Mushrooms
- 3 tablespoons Olive Oil
- 2 cloves Garlic
- 1 teaspoon Ground Black Pepper
- 1 teaspoon Salt
- ½ cup Water
- Fresh Parsley, for garnish (optional)
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How to Make Bacon Wrapped Venison Tenderloin With Portabella Mushrooms
- Preheat oven to 350°F (175°C).
- In a small bowl, whisk together 2 tablespoons olive oil, 2 cloves minced garlic, 1 teaspoon black pepper, and 1 teaspoon salt.
- Rub the seasoning mixture generously all over the venison tenderloin.
- Wrap the tenderloin tightly with 6-8 slices of bacon, securing with toothpicks if needed.
- 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.
- Place the bacon-wrapped tenderloin in the skillet on top of the onions and mushrooms.
- Pour ½ cup of water into the bottom of the skillet.
- 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.
- Let the tenderloin rest for 10 minutes before slicing and serving. Garnish with fresh parsley if desired.
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
7g
Fat
46g
Carbs
1g
