Table of Contents

Sweet Bacon-Wrapped Venison Tenderloin

There’s something deeply satisfying about the aroma of venison sizzling in a pan, a scent that instantly transports me back to crisp autumn days spent with my grandfather. He was a master of the hunt, and even more so, a magician in the kitchen when it came to wild game. I remember him carefully wrapping venison tenderloin in bacon, the smoky aroma filling the entire house, a tradition passed down through generations and now a cherished favorite in my own kitchen. This recipe, with its unexpected sweetness, offers a delightful twist that honors that tradition while introducing a new dimension of flavor.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 30-40 minutes
Total Time: 1 hour 50 minutes (including marinating time)
Servings: 2-3
Dietary Type: High-Protein

Ingredients

2 lbs venison tenderloins (a single deer loin or Moose or Elk or Pork or Beef)
½ lb bacon (Plain, thin-sliced bacon is best)
3 cups dark brown sugar
2 cups soy sauce (Regular NOT low-sodium. You’ll want the saltiness)
¼ cup white sugar (Optional for added sweetness)

Equipment Needed

Mixing Bowl
Cooking Tray
Slotted Bake Sheet
Drip Pan or Aluminum Foil
Toothpicks
Brush or Turkey Baster (optional)
Grill (optional)

Instructions

In a mixing bowl, thoroughly combine the dark brown sugar and soy sauce. Stir until the sugar dissolves and the mixture forms a soupy, well-blended liquid.
Place the venison tenderloin in a cooking tray. Pour the brown sugar/soy sauce mixture over the loin, ensuring it’s completely submerged and coated. Roll the tenderloin in the mixture to ensure every surface is covered.
Let the meat marinate in the brown sugar/soy sauce mixture for at least 3 hours, or preferably overnight in the refrigerator. An 8-hour marinade will yield the best results, allowing the flavors to fully penetrate the meat. For an even quicker and more intense marinade, consider using a food saver or vacuum device to vacuum pack and seal the meat with the marinade. This method can achieve overnight-level marination in just a couple of hours.
Remove the loin from the tray, reserving the marinade for basting. Place the loin on a slotted bake sheet with a drip pan or aluminum foil underneath to catch any drippings.
Take a slice of bacon and wrap it around one end of the tenderloin, securing it with a toothpick.
Repeat this process, overlapping the bacon strips slightly, until the entire loin is wrapped in approximately ten bacon “loops.” The tenderloin should resemble an arm adorned with bracelets of bacon. Secure each strip with a toothpick.
Drizzle the remaining marinade over the deer loin. Throughout the cooking process, you can continue to baste the loin with the marinade using a brush or turkey baster to maintain moisture and enhance flavor.
Place the bake sheet on the center rack of a preheated oven and bake at 350°F (175°C) for 30-40 minutes. This cooking time should result in a medium level of doneness. If you prefer your venison rare, reduce the cooking time to 25-30 minutes and then proceed with Option 2 for searing. Use a meat thermometer to ensure desired internal temperature.
Option 1: With approximately 10 minutes of cooking time remaining, you can lightly dust the top of the loin with white sugar. This will create a sweet, caramelized crust on top of the bacon. Be aware that this addition can significantly increase the sweetness of the dish, so consider testing it on just half of the loin to determine your preference.
Option 2: For a crispier crust and more thoroughly cooked bacon, remove the loin from the oven and place it directly on a grill over medium-high heat to sear the bacon and outer surface of the loin. This step is particularly beneficial for those who prefer a well-cooked crust with a pink center.
Remove the cooked loin from the oven or grill and transfer it to a cutting board. Using a sharp knife, cut the loin between each strip of bacon, creating individual pieces of meat, each held together by a toothpick.
Serve the pieces immediately. Guests can eat them directly from the toothpick or remove the toothpick and enjoy the meat like a steak.
For an exceptional leftover experience, try the remaining pieces the next day on a wheat bun with spicy BBQ sauce for an awesome leftover sandwich.

Expert Tips & Tricks

Marinating Time: Don’t skimp on the marinating time! This is where the magic happens, infusing the venison with sweetness and tenderness.
Bacon Selection: Thin-sliced bacon is preferred to ensure it crisps up nicely during cooking.
Toothpick Placement: Secure the bacon firmly with toothpicks, but be mindful of their placement for easy removal after cooking.
Internal Temperature: Using a meat thermometer is the best way to ensure the venison is cooked to your preferred level of doneness. Medium is 145°F (63°C).
Resting Period: Allow the cooked venison to rest for a few minutes before slicing to allow the juices to redistribute, resulting in a more tender and flavorful result.
Prevent Sticking: Line your baking sheet with parchment paper for easier clean-up and to prevent the loin from sticking.

Serving & Storage Suggestions

Serve the Sweet Bacon-Wrapped Venison Tenderloin hot, either directly on toothpicks or as a sliced main course. A vibrant green salad or roasted vegetables, such as asparagus or Brussels sprouts, offer a delightful contrast to the sweetness of the dish. For a truly memorable meal, consider pairing the venison with a full-bodied red wine like Cabernet Sauvignon or Merlot.

Leftovers should be stored in an airtight container in the refrigerator. They will keep for up to 3-4 days. To reheat, gently warm the venison in a skillet over medium-low heat or in a preheated oven at 300°F (150°C) until heated through. Avoid microwaving, as this can dry out the meat. The venison can also be frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	2546.8 kcal	N/A
Calories from Fat	570 g	22%
Total Fat	63.4 g	97%
Saturated Fat	19.9 g	99%
Cholesterol	158.8 mg	52%
Sodium	17124.9 mg	713%
Total Carbohydrate	365.5 g	121%
Dietary Fiber	2.3 g	9%
Sugars	350 g	1400%
Protein	141.4 g	282%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Other Meats: While this recipe is divine with venison, it also works beautifully with other tender cuts of meat like pork tenderloin, beef tenderloin, elk, or even moose.
Bacon Variety: Experiment with different types of bacon for unique flavor profiles. Smoked bacon adds a smoky depth, while peppered bacon provides a subtle kick.
Sugar Alternatives: If you’re watching your sugar intake, you can substitute the brown sugar with coconut sugar or maple syrup.
Spice it Up: Add a pinch of red pepper flakes to the marinade for a touch of heat to balance the sweetness.
Marinade Enhancements: Incorporate other flavorings into the marinade, such as minced garlic, grated ginger, or a splash of Worcestershire sauce.

FAQs (Frequently Asked Questions)

Q: Can I use low-sodium soy sauce?
A: While you can, the recipe calls for regular soy sauce because the saltiness is crucial to balance the sweetness of the brown sugar. Low-sodium soy sauce may result in a dish that is overly sweet.

Q: How can I prevent the bacon from burning?
A: Keep a close eye on the tenderloin during the last 10-15 minutes of cooking. If the bacon starts to brown too quickly, tent the loin with aluminum foil.

Q: Can I make this ahead of time?
A: You can marinate the venison up to 24 hours in advance. However, it’s best to cook the tenderloin just before serving for optimal flavor and texture.

Q: What is the best way to check for doneness?
A: The most accurate way to check for doneness is to use a meat thermometer. Insert the thermometer into the thickest part of the loin, avoiding the bacon. Medium is 145°F (63°C).

Q: Is this dish gluten-free?
A: No, as soy sauce contains wheat. Substitute tamari for soy sauce for a gluten-free version.

Final Thoughts

This Sweet Bacon-Wrapped Venison Tenderloin is more than just a recipe; it’s an experience. The contrasting flavors of sweet and savory, the satisfying tenderness of the venison, and the crispy, smoky bacon create a symphony of tastes and textures that will leave you craving more. Whether you’re a seasoned venison enthusiast or a curious newcomer, I encourage you to try this recipe and share the delicious results with your loved ones. Don’t be afraid to experiment with variations and make it your own. And most importantly, savor every bite!

Sweet Bacon-Wrapped Venison Tenderloin Recipe