Ingredients
6 slices
Farmland Applewood Smoked Thick Cut Bacon
6 slices
2 3/4 pounds
Venison Tenderloin Roasts
2 3/4 pounds
2 teaspoons
Olive Oil
2 teaspoons
1/4 teaspoon
Onion Powder
1/4 teaspoon
2 tablespoons
Butter
2 tablespoons
8 ounces
Exotic Mushrooms, sliced
8 ounces
2 cloves
Garlic, Chopped
2 cloves
1 tablespoon
Green Onion, chopped
1 tablespoon
to taste
Kosher Salt and Ground Black Pepper
to taste
1/2 cup
Heavy Whipping Cream
1/2 cup
Directions
Preheat the oven to 375ºF. Arrange bacon slices on a slotted baking pan
Bake bacon in the 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 in the oven until bacon is browned and an instant-read meat thermometer inserted into the thickest part of a tenderloin reads at least 145ºF, about 1 hour
Heat butter in a saucepan over medium heat. Add mushrooms and garlic. Cook and stir until mushrooms are soft, 8 to 10 minutes. Add green onion and cream, stirring often, until heated through. Serve sauce with tenderloins
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