Bacon wrapped venison
A deliciously tender venison tenderloin roast, enhanced with a venison seasoning blend, wrapped in hearty bacon, and grilled to perfection on a gas grill. This bacon-wrapped tenderloin is a joy to serve on special occasions as well as at family get-togethers.
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Equipment
- Sharp knife
- Small bowl
- Brush
- Cling film
- Aluminum foil
Ingredients
- 500 g Venison tenderloin
- 100 g bacon strips
- 2-3 tbsp Game seasoning
- 2 tbsp avocado oil
Optional
- 1 tbsp Cranberry sauce
Instructions
Step 1: Prepare the deer tenderloin
- First of all, remove the silver skin from the meat.
- Once removed, wash the meat and pat dry with a paper towel.500 g Venison tenderloin
Marinate the tenderloin
- You can use a ready-made seasoning or season it to taste with thyme, rosemary, salt, and pepper. It's up to you.2-3 tbsp Game seasoning
- To make the marinade, place two tablespoons of avocado oil in a small bowl and mix with two to three tablespoons of the venison seasoning.2 tbsp avocado oil, 2-3 tbsp Game seasoning
- Stir until the mixture transforms into a paste-like consistency.
- Apply this spice paste to the meat using a brush.
- Wrap the marinated meat in cling film and let it steep in the refrigerator for at least two hours.
- One hour before you start grilling, take the meat out of the refrigerator so that it can warm up.
Step 2 - Preparation from the grill
- Preheat the grill to about 392 °F // 200 °C. Keep one burner off, so you'll get an indirect grill zone after searing the tenderloin on the sizzle zone.
Step 3 - The bacon coating
- Place the bacon strips on a cutting board in the shape of a cross pattern. Place the marinated meat on top of the crossed bacon strips and wrap it up.100 g bacon strips
- Take the wrapped fillet (or the two fillets, as in our case) to the grill. Sear them (on both sides) for about 2-3 minutes using the sizzle zone.
- After searing, the fillet is fitted with the thermometer and grilled over indirect heat with the grill cover closed.
- It remains there until it has reached the desired core temperature. The core temperature should be 140 °F // 60 °C (Then it is at a good medium cooking level).
- After the meat has reached the appropriate core temperature, wrap it in baking paper (inside) and aluminum foil (outside) - This wrapping helps to keep it warm until you serve it.
Step 4 - Slice and serve
- To serve, remove the wrapping and cut the bacon wrapped tenderloin into small slices about two fingers wide.
- Divide the filets among the serving plates and serve with Brussels sprouts and duchess potatoes.
- If desired, you can add a spoonful of cranberry sauce.1 tbsp Cranberry sauce
Nutrition
Serving: 1Serving | Calories: 293kcal | Carbohydrates: 3g | Protein: 33g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 92mg | Sodium: 190mg | Potassium: 449mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 51IU | Vitamin C: 0.2mg | Calcium: 23mg | Iron: 5mg
Calories: 293kcal
Servings: 5 Servings
