Bacon-Wrapped Venison Tenderloin

The tenderloins are the two small strips tucked inside the body cavity along the spine. Most people lose them during processing or toss them in the grind pile, which is a crime. They're the most tender cut on the deer — even more so than the backstrap. Wrapping them in bacon adds the fat that venison naturally lacks, and a quick balsamic glaze ties everything together.

Ingredients

• 2 venison tenderloins (about 8-10 oz each), silverskin removed
• 6-8 slices thick-cut bacon
• 1 tsp garlic powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp dried rosemary, crushed
• 2 tbsp balsamic vinegar
• 1 tbsp honey
• 1 tbsp butter

Instructions

• Season the tenderloins with garlic powder, salt, pepper, and rosemary.
• Wrap each tenderloin tightly with 3 to 4 slices of bacon, overlapping slightly. Secure with toothpicks if needed.
• Heat a cast iron skillet over medium-high heat. Place the wrapped tenderloins seam-side down and sear for 2 to 3 minutes per side, turning to crisp the bacon on all sides. About 8 to 10 minutes total.
• Transfer the skillet to a 400 degree oven and roast for 6 to 8 minutes until the internal temperature reaches 130 degrees F for medium-rare.
• Remove and rest on a cutting board for 5 minutes.
• While the meat rests, place the skillet back over medium heat. Add the balsamic vinegar and honey, stirring and scraping up any browned bits. Simmer for 1 minute, then swirl in the butter.
• Slice the tenderloins into 1-inch medallions and drizzle with the balsamic glaze.

Tips

Don't overcook. The tenderloins are small and lean — they go from perfect to dry in minutes. Use a thermometer and pull at 130 degrees.

Thick-cut bacon works best because it holds up during searing without burning before the meat is cooked. Thin bacon will crisp too fast.

Save the tenderloins during processing. Ask your butcher specifically for them, or remove them yourself before quartering. They're easy to miss if you're not looking for them.