The venison tenderloin is one of my favorite parts of the meat, as it’s usually the easiest to eat, least game-y and most tender cut from any game species. These venison tenderloin recipes that are a little sweet are some of my favorites, as it has the perfect amount of sweetness to go with the bacon.
You may notice that a lot of my venison recipes (the venison tenderloin recipes and others) have bacon in them. One of the reasons is because bacon is one of my favorite foods, so I really like incorporating it with my venison. The other reason (as you most likely are aware of) is that venison is a very lean meat, and it dries out much quicker than things like beef or pork. Wrapping the meat in bacon takes care of this problem by giving the venison tenderloin a little bit of fat to work with when cooking.
This recipe does call for bacon, and if you like you can wrap it around the tenderloin slice by slice individually, or you can make a bacon weave. There are instructions in the recipe, and it’s much less complicated than it sounds – usually turns out way better too, and gives the tenderloin a nice bacon coating and has great presentation when you cut it to serve.
- Mix together brown sugar and soy sauce in a bowl (a ziploc bag works well also)
- Put venison tenderloin the bowl, and make sure venison has been completely coated with marinade.
- Marinade overnight in the fridge
- Take the venison tenderloin out of the marinade, and place on slotted baking sheet with drip pan underneath. DO NOT discard the marindade
- Preheat Oven to 350 Degrees F
- Wrap the tenderloin in bacon. Some prefer to do this one strip at a time and hold the bacon onto the meat with a toothpick, but I prefer making a bacon weave. If you dont know how to make one, find out here
- Put the leftover marinade over the venison tenderloin
- Put the venison tenderloin in the oven and bake for 30 minutes
- With 10 minutes to go, if you elect to add on the white sugar (it makes it kind of sweet) sprinkle that on the top of the meat
- If you skip the sugar but still want a crispy crust on the bacon, heat up the grill or frying pan and pull the loin out of the oven and put it on the stove or the grill to sear the outside for a few minutes on each side
- After the meat is finished cooking let sit for 10 minutes, then cut and serve.
Of course, if you dont like this particular recipe, we’ve got lots of other venison tenderloin recipes on the site that taste great and you should give a test out. If you’ve got a great venison recipe, feel free to contact us and share it and we will test it out and then put it on the site.