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Use cocoa nibs to season a bacon-wrapped venison fillet
© Bhofack2 | Dreamstime.com
Chocolate is not just for sweet dishes anymore. Chef Scott Campbell of New Leaf Restaurant & Bar uses cocoa nibs to season a bacon-wrapped venison fillet. He also uses dark chocolate, along with butter, to enhance the flavor and creaminess of the blackberry sauce he serves along with the meat.
- 8 ounces hickory-smoked bacon
- 2 pounds venison fillet
- 2 ounces cocoa nibs
- Sea salt, preferably Maldon
- Freshly ground black pepper
- 16 ounces red wine
- 2 ounces port wine
- 1 ounce orange zest
- 4 ounces shallots, sliced
- 4 sprigs thyme
- 4 fresh bay leaves
- 8 ounces venison stock reduction (you can also use a beef stock, simmered with veal trimmings and reduced by half, then strained)
- 1 ounce chocolate, preferably Valrhona 72%
- 3 ½ ounces sweet butter
- 4 ounces blackberries
- 1 ounce extra-virgin olive oil
- 12 ounces chanterelles, cleaned
- 8 ounces baby Tokyo turnips, blanched
- ¼ cup chestnuts, cleaned and braised in water until tender, then peeled (you can also use canned whole, peeled chestnuts or peeled, frozen chestnuts)
- 1 teaspoon chives, sliced thinly
- 1 ounce micro beet greens
- 1 ounce micro purple shiso leaves
- 1 tablespoon extra-virgin olive oil
Wrap bacon around venison fillet, then wrap twine around the fillet and secure with twine. Season well with cocoa nibs, salt, and pepper and set aside
Pour red wine, port, orange zest, shallots, thyme, and bay leaf into a saucepan and reduce to 1/8th the original volume. Mix the venison stock reduction with the wine reduction in a saucepot and continue to reduce until the sauce coats the back of a spoon. Strain. Add 1 ½ ounces butter and the chocolate to sauce and mix until completely incorporated. Next, add blackberries to sauce, finish with ½ ounce butter, and set aside.
Pour olive oil into a sauté pan over high heat. Let the oil reach its smoking point, and add the venison. Keep cooking the venison, crisping the bacon on all sides, until reaching desired doneness (medium rare, about 130-140 degrees) and the bacon is crisped. Remove the venison from the pan and let it rest for about 3-5 minutes, then remove string.
In a sauté pan over medium-high heat, heat remaining 1 ½ ounces butter. Add the chanterelles, blanched Tokyo turnips, and chestnuts, and sauté until warmed through. Finish with chives and season to taste.
Divide the vegetables equally amongst four plates. Cut the venison filet into medallions and add to the plates. Drizzle the sauce around the meat, and garnish with micro beet and purple shiso greens and olive oil.
Bacon-Wrapped Venison Backstrap Roast Save money, avoid hormones, and eat lean protein by harvesting your own wild game.
Bacon-Wrapped Venison Backstrap Roast is marinated in teriyaki sauce, then wrapped in bacon before roasting in the oven or air fryer. Venison is as organic as it gets! It also has less cholesterol than turkey and 50% less fat than beef. Perfect for Thanksgiving, Christmas, first day of deer season or any day of the week!
Scott harvested an 8 point buck one year with his bow and the first thing we made was my Bacon-Wrapped Venison Backstrap Roast.
If you have a deer hunter in your family, you don't have to worry about the food supply chain breaking when your freezer is full of wild game.
Consider making this impressive alternatives to turkey and ham (or add it to your menu) for one of your Easter, Thanksgiving or Christmas meals.
We use our FoodSaver vacuum sealer to freeze venison burger, sausage, stew meat, cubed steak, and of course backstrap (tenderloin).
- 6 thick slices bacon
- 2 (3/4 pound) venison tenderloin roasts
- 2 teaspoons olive oil, divided
- ¼ teaspoon onion powder, divided
- kosher salt and ground black pepper to taste
- 2 tablespoons butter
- 1 (8 ounce) package sliced cremini mushrooms
- 2 cloves garlic, chopped
- 1 tablespoon chopped green onion, or more to taste
- ½ cup heavy whipping cream, or more to taste
Preheat oven to 375 degrees F (190 degrees C).
Place bacon on a slotted baking pan.
Bake bacon in the preheated oven until partially cooked but still flexible, 6 to 8 minutes.
Brush venison tenderloins with olive oil and season with onion powder, salt, and black pepper. Place tenderloin roasts side by side and wrap them together in strips of partially cooked bacon. Place into a roasting pan.
Roast until bacon is browned and an instant-read meat thermometer inserted into the thickest part of a tenderloin reads at least 145 degrees F (65 degrees C), about 1 hour.
Heat butter in a saucepan over medium heat cook and stir mushrooms and garlic in hot butter until mushrooms are soft, 8 to 10 minutes. Stir green onion into mushroom mixture pour in cream. Cook, stirring often, until sauce is heated through. Serve sauce with tenderloins.
11 Succulent Venison Tenderloin Recipes That Are Restaurant Worthy
The majority of my family are big meat eaters, and my dad especially takes great pride in cooking up a roast every Sunday, no matter what the season. It’s usually chicken or beef, but every now and again he pushes the boat out with something more unique like duck or pork.
Venison isn’t something we often have, in fact, I am struggling to think of a time I’ve eaten it outside of a restaurant. It’s a beautifully rich meat, full of flavor, which is me what you need as the Sunday roast centerpiece.
I know my dad will love trying out some of these recipes and will confine himself to the kitchen to make sure they’re perfect. These venison tenderloin dishes look simple to make. Usually I would feel intimidated by meat I haven’t cooked before, but this time I will certainly give these a go.
1. Bacon Wrapped Venison Tenderloin with Garlic Cream Sauce
Of course, I had to start off with something wrapped in bacon. I doubt my household is the only one in which bacon disappears before it’s even in the refrigerator, and whenever I prepare a meat dish wrapped in bacon the plates will be cleared entirely.
This Bacon Wrapped Venison Tenderloin with Garlic Cream Sauce looks spectacular, and if it were on a restaurant menu, I would order it without a second look. Bacon will add a sweet saltiness which will be mellowed out by that cool, creamy sauce, ensuring that the dish as a whole isn’t overwhelmingly rich.
2. Venison Medallions with Gin and Juniper
My mom loves a good gin and tonic so I can imagine this going down exceptionally well in her books.
According to the recipe, these Venison Medallions with Gin and Juniper are a modernized version of a classic Belgian recipe, and it looks simply scrumptious. Don’t be put off by the addition of gin, as it’s strong alcoholic taste will mellow out during cooking and become a beautiful base flavor.
I love that there aren’t too many ingredients in this dish, it has a very ‘less is more’ feel about it. There are a couple of herbs which go perfectly together like rosemary and juniper. Otherwise, the delicious venison flavor is the star of the show.
3. Venison Tenderloin with Blackberry Sauce
Venison Tenderloin is one of those recipes which both looks and sounds impressive but isn’t at all difficult to make yourself. All you have to do is mix up a quick marinade, let the meat sit in it to gather up as much flavor as possible, quickly cook the meat then make the fruity sauce.
In the same way that red wine goes well with rich red meats, the blackberry sauce in this recipe will compliment the venison perfectly, adding a slight sweet sharpness. I’d probably keep it simple with mashed potatoes and boiled greens accompanying this Venison Tenderloin with Blackberry Sauce, ensuring that fancy side dishes don’t mask the flavor of the meat.
4. Char-Grilled Venison Tenderloin with Smoky Chipotle Rub
You can tell just by looking at this recipe for Char-Grilled Venison Tenderloin with Smoky Chipotle Rub, that the outcome will be the most spectacularly tender and flavorful meat you’ve ever tasted.
As well as the smoky, spicy chipotle rub, this recipe includes a three-herb chimichurri which will add a whole new flavor element. You need the splash of green, herby sauce to freshen up the dish and balance out the richness of the meat. By serving this with a salad or some fresh vegetables it could be enjoyed as a smaller meal, or you could add extras like potatoes to make it a more substantial meal.
5. Roast Venison
This recipe for Roast Venison will be getting passed straight to my dad. Hopefully, he will get the hint that I fancy venison for our next family Sunday roast.
Even though it may take a little more time than popping your chicken and veg in the oven to roast, the extra steps involved in making this roast dinner would be entirely worth it. The sauce sounds luxurious with Barolo and dark chocolate, creating a perfect partner for the rich red meat. The venison itself is wrapped in prosciutto, a more sophisticated alternative to bacon, and because it’s thin, it will add just the right amount of flavor to the meat.
6. Venison Tenderloin with a Balsamic Reduction
A balsamic reduction always goes well with red meat, in fact, it is one of the first things I thought of when considering what venison dishes I would like to try out. It balances sweet and tangy flavors while still allowing the flavor of the meat itself to come through.
This Venison Tenderloin with a Balsamic Reduction is a simple recipe but will undoubtedly deliver on the flavor front. If you haven’t experimented much with venison before, like me, this could be a great place to start. Because the meat is best served rare to medium it doesn’t take long to cook, so if you had your side dishes prepped in advance you wouldn’t need to spend long slaving over a hot stove.
7. Spice Rubbed Venison Tenderloin with Red Wine Sauce
The venison in this recipe is coated with various delicious spices, from thyme to black pepper. It’s cooked rare which is exactly how I like it as it’s beautifully tender and slices like butter, but if you’d instead prepare it for longer, you could easily do so.
As previously mentioned, it’s always recommended to have red wine with richer meats, so this Spice Rubbed Venison Tenderloin with Red Wine Sauce is bound to be spectacular. The red wine sauce is flavored with chicken stock and shallots, which will give it extra depth and thickness, and I think this dish would be delicious served atop a mountain of fluffy mashed potato.
8. Sweet and Savory Bacon-Wrapped Venison Tenderloin
Mixing sweet and savory flavors is something I am getting into a lot more recently I love how much you can elevate a dish by playing around with different tastes.
Because the meat is wrapped in bacon after being marinated, all those delicious flavors will stay tightly packed into the meat, and it will undoubtedly be incredibly succulent. This Sweet and Savory Bacon-Wrapped Venison Tenderloin gets its sweetness from brown sugar which always adds a slightly caramelized flavor, contrasting beautifully with the salty soy sauce and spicy mustard.
9. Grilled Venison Tenderloin
As well as being the go-to man for the Sunday roast, my dad is also chief in charge of the barbeque in our family. Whether it’s blazingly hot or there’s a sudden downpour, you can bet my dad will be out there with his top of the range tools whipping up the best BBQ for us.
This Grilled Venison Tenderloin is possibly one of the most straightforward venison recipes out there, as you merely need to grill the meat. The addition of BBQ sauce is optional, although I wouldn’t think to omit it. It would give the meat that little bit of extra sweetness, and I reckon if you sliced this up it would make delicious burger alternatives for a summer BBQ.
10. Venison Wellington
Beef Wellington is a British classic, and this Venison Wellington is a similar idea but with a couple of tweaks. I love taking classic recipes and making them unique, whether I do that by following a recipe or being creative in the kitchen myself.
In the centre of the dish is a thick, succulent tenderloin, that is then wrapped in salty prosciutto and an earthy mushroom mixture before being encased in flakey, melt in the mouth pastry. It looks more impressive than it is difficult to make, meaning it’s a great go-to for a dinner party. A forkful of this would be truly spectacular and multi-dimensional on the flavor front.
11. Venison Carpaccio
I wanted to be sure to add a couple of more unique dishes, both so I can try them out myself and demonstrate just how versatile venison can be. As soon as I found this recipe for Venison Carpaccio I knew it had to be included for both reasons.
It can be difficult to find light dishes using richer game meat like venison, but I think this recipe achieves that perfectly. The addition of orange and horseradish will freshen it up, making it perfect for the upcoming summer. I can imagine having this as part of a bigger spread at a lunch or dinner party along with fresh salads and drinks.
I can see our roast dinners becoming far more varied in the future, as well as venison incorporated into my weekly meal plans. I have always thought of it as slightly more fancy meat when in fact there are many recipes I would happily make on a regular weeknight, which wouldn’t take me any longer than most other meat dishes.
The Chargrilled Venison Tenderloin with Smoky Chipotle Rub looks divine, and I can see everyone from kids to adults loving it. I’m confident I’ll be trying one of the recipes which have the venison wrapped in bacon as they’re always crowd pleasers.
Is venison a meat you cook often? Which of these recipes are you excited to try?
Venison Filet Mignon
Venison is marinated twice and then wrapped in bacon before being put on the grill. Takes a total of about 5 hours to prepare. Recipe makes 4 servings… Submitted by Kyle K.
– 2 pounds of venison backstrap cut into 2 inch pieces
– 1.5 pounds of thick sliced bacon
– 2 (12 oz.) bottles of barbecue sauce of your choice
. Place chunks of venison into a shallow baking dish, and pour enough apple cider in to cover them. Cover, and refrigerate for 2 hours. Remove, and pat dry. Discard apple cider, and return venison to the dish. Pour barbecue sauce over the chunks, cover, and refrigerate for 2 to 3 more hours.
2. Preheat an outdoor grill for high heat. Charcoal is best, but if you must, use gas. Remove meat from the refrigerator, and let stand for 30 minutes, or until no longer chilled. Wrap each chunk of venison in a slice of bacon, and secure with toothpicks.
3. Brush the grill grate with olive oil when hot, and place venison pieces on the grill so they are not touching. The bacon will kick up some flames, so be ready. Grill, turning occasionally, until the bacon becomes slightly burnt, 15 to 20 minutes. The slower, the better.
- ¼ cup Worcestershire sauce
- 2 tablespoons soy sauce
- ½ lime, juiced
- 1 tablespoon dried minced onion
- 1 teaspoon red pepper flakes
- 1 teaspoon dry mustard
- ½ teaspoon Kosher salt
- ¼ teaspoon thyme
- ¼ teaspoon ground black pepper
- ¼ teaspoon dried, minced garlic
- 3 dashes hot pepper sauce (such as Tabasco®), or to taste
- 2 (4 ounce) venison steaks
Whisk Worcestershire sauce, soy sauce, lime juice, onion, red pepper flakes, dry mustard, salt, thyme, black pepper, garlic, and hot pepper sauce together in a bowl pour into a resealable plastic bag. Add venison steaks, coat with the marinade, squeeze to remove excess air, and seal the bag. Marinate in the refrigerator at least 1 hour.
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Remove venison from the marinade and shake off excess. Discard remaining marinade.
Cook the steaks until they are firm, hot in the center, and just turning from pink to grey, about 5 minutes per side. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C).
Blackened Elk Steak Benedict (Serves 2)
Split English muffins in half and toast. Set aside.
Cut elk steaks into approx. 3 oz. portions and season to taste with blackening spice.
Preheat cast iron pan to smoking hot and place seasoned elk steaks in pan to sear. Flip once they begin to blacken. Once flipped drizzle with clarified butter and squeeze some fresh lemon juice to season. Remove once blackened on both sides. Set aside.
Place water in 2 Qt. saucepan and add white vinegar. Bring to a boil and turn down to a gentle simmer. Once simmering add eggs to poach. Remove once whites are firm and egg yolks are still runny. Approx. 4 minutes
Place English muffins on plate cut side up. Top with blackened elk steaks, poached eggs and hollandaise. Garnish with smoked paprika and fresh chive (optional)
Directions for Hollandaise
1 stick melted butter, unsalted
Add egg yolks and water to a stainless steel mixing bowl and whisk together.
Place the bowl on top of a simmering pot of water and continually whisk to gently cook eggs. Be careful to not let the eggs get too hot otherwise, they will scramble. If you notice this is happening remove the bowl from heat and whisk very fast.
Once eggs are fluffy and you can see them holding a ribbon or peak remove from heat and whisk in warm melted butter.
Season with hot sauce, lemon juice and salt to taste.
Bacon Wrapped Tenderloin with Creamy Horseradish Dipping Sauce
- Author: Krista
- Prep Time: 15 mins
- Cook Time: 7 mins
- Total Time: 22 mins
- Yield: 27 - 30 tenderloin pieces 1 x
- Category: Grilling, Appetizers, Holiday, Gluten Free, Beef
- Method: Grilled
- Cuisine: American
A game day appetizer everyone will be fighting over! Tender Bacon Wrapped Tenderloin Bites charred on the grill and served with a homemade creamy horseradish sauce!
- 1/2 cup plain greek yogurt
- 1 tablespoon prepared horseradish
- 1 tablespoon minced shallots
- 1/2 teaspoon stone ground mustard
- 1 garlic clove, minced
- 1/4 teaspoon honey
- salt & pepper to taste
- Preheat grill to medium high heat (about 375 degrees)
- Soak small wood skewers or wooden toothpicks in water for 15 minutes.
- In a small bowl mix, greek yogurt, prepared horseradish, minced shallots, mustard, garlic clove, honey, salt, and pepper to taste. Mix until combined. Set aside.
- To a small bowl add, beef tenderloin pieces. Season with 1 teaspoon of sea salt, toss to coat.
- Wrap each tenderloin piece with a small strip of Omaha Bacon, place a toothpick through the bacon and tenderloin to hold in place. (on some you may have to use two toothpicks)
- Spray grill with cooking spray or rub down grill grates with a olive oil soaked rag.
- Place Bacon Wrapped Tenderloin Bites on direct heat, grill for 2-3 minutes per side. If flare ups occur, move to indirect heat.
- Remove from grill when bacon is crispy. Let sit for 5 minutes.
- Serve with Creamy Horseradish Dipping Sauce.
- Serving Size: 2-3 pieces
- Calories: 155
- Sugar: 1 g
- Sodium: 191 mg
- Fat: 11 g
- Carbohydrates: 1 g
- Protein: 12 g
- Cholesterol: 35 mg
Keywords: bacon wrapped steak, super bowl appetizers, easy appetizers
Did you make this recipe?
I partner with Omaha Steaks each month to produce one rock star recipe. This month I used their beef tenderloin bites and applewood smoked bacon. I was compensated for my time and received the products for free. Thank you for letting me work with brands that I love!
IF YOU MAKE THIS RECIPE, BE SURE TO SNAP A PIC AND HASHTAG IT #JOYFULHEALTHYEATS . I LOVE SEEING WHAT YOU MAKE!
Want More Appetizer Recipes?
Bacon Wrapped Backstrap
|Prep Time: 5 Minutes||Yield: 6 Servings|
|Cook Time: 25 Minutes||Serving Size: 1 Slice|
|Total Time: 30 Minutes||Calories Per Serving: 267|
- 2 lb venison backstrap
- 6 pieces of thin bacon
- Dash of salt
- Dash of black pepper
- First, place the oven rack in the center and preheat to 350 F.
- Pat the backstrap partially dry. This makes it easier to wrap. Sprinkle with a dash of salt and black pepper.
- Start at one end and wrap a piece of bacon around the backstrap, keeping the end piece of the bacon under the backstrap.
- Continue wrapping until the backstrap is covered in bacon. Sprinkle with a little dash of salt and black pepper.
- Bake or grill, for rare about 15-20 minutes, for medium about 25-30 minutes, well done (I hope you pass on this), but about 35-40 minutes.
- If you’re unsure, use a thermometer. Rare is about 125, medium 145, and well done is 160.
- If you bake this, once you’re done baking, to help crisp the bacon, you can turn the oven to broil and turn the backstrap occasionally to crisp it all around. If you want, you can also place the backstrap in a heated medium-high frying pan or on the grill and heat just until crisp.
One little important note–make sure your backstrap has close to the same size thickness throughout. If not, it will bake unevenly. Also, if you have a small backstrap, you might want to cut the cooking time down. You don’t want an overcooked backstrap.
When ready to serve, slice the backstrap on each circle of bacon–in other words, use the bacon as a guide to cut the backstrap. This way, everyone gets an equally sized piece and it’s easier to calculate the nutritional facts.
I can just look at it and drool!
Bacon Wrapped Backstrap is delicious with corn on the cob, mashed potatoes or potatoes baked with bacon and cheddar cheese, and a side of baked beans. Try our Venison Baked Beans recipe. It is fantastic with Bacon Wrapped Backstrap!
The good, the bad, and the delicious…
- Bacon Wrapped Backstrap contains no sugar, no carbs, and is high in potassium and protein.
- It also might be too high in sodium for some.
See tips below for making this a more diet-friendly recipe.
Bacon Wrapped Backstrap Nutrition Facts
|Yields: 6 Slices||Serving: 1 Slice|
|Calories 267||Calories from fat: 27|
|% Daily Value*|
|Total Fat 8 g||12%|
|Saturated Fat 1 g||6%|
|Monounsaturated Fat 0 g|
|Polyunsaturated Fat 0 g|
|Trans Fat 0 g|
|Cholesterol 8 mg||3%|
|Sodium 933 mg||39%|
|Potassium 595 mg||17%|
|Total Carbohydrates 0 g||0%|
|Dietary Fiber 0 g||0%|
|Sugars 0 g|
|Protein 45 g||90%|
|Vitamin A 0%||Vitamin C 0%|
|Calcium 0%||Iron 0%|
*Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA, but were calculated by MyFitnessPal, Inc. by Under Armour, Inc.
To make this recipe more diet-friendly…
- To help lower the sodium omit the added salt and also use low-sodium bacon.
- Whatever changes you make to your Bacon Wrapped Backstrap, you can recalculate the nutrition facts at myfitnesspal.com
Marinated Venison Steaks
“Thanksgiving here is about hunting rather than football,” said Errol Rice of the Montana Stockgrowers Association. The season for hunting big game comes to a close in the last, best place on the Thanksgiving weekend, and those who have not yet bagged a buck are known, said Dennis Konopatzke, the proprietor of Great Northern Brewing Company in Whitefish, to rush their holiday dinners in order to get out to the woods to hunt.
You’ll find huckleberries on Thanksgiving tables in Montana, Mr. Konopatzke added, or the Norwegian cured fish known as lutefisk, or pork pies and stuffed pasties, all nods to the state’s history of settlers from afar. But game is the game. What follows is a recipe honed over the years by the members of the Rocky Mountain Elk Foundation for a marinade that works on wild venison perfectly and most other proteins as well. Broil some steaks and pair the result with traditional Thanksgiving side dishes. &mdashSam Sifton