This glazed bacon wrapped venison tenderloin is a simple recipe that turns this tender cut of meat into a sweet and savory tender cut of meat. We are always looking for wild game recipes and this one is a keeper.
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Use Any Type of Tenderloin for This Recipe
If you do not hunt or have access to venison, no problem, you can still make this yummy recipe. These are all perfect substitutes, moose, elk, beef, or pork tenderloin. The tenderloin on all these meat types is lean and tender. Just a wonderful combination for this easy recipe.
What is Venison Tenderloin versus Backstrap?
The backstrap refers to the length of loin on the back of a deer, elk, or moose. If you think of a beef or pork cut of meat it is kind of the ribeye. However, the tenderloins are the two strips of meat that are under and inside the loin, behind the ribs.
When you have beef filet mignon, it is cut from the loins of a beef. Therefore, you can see that both the backstrap and the tenderloin are a very lean and tender piece of meat. That is why it is often made into tender steaks.
Tender and Lean Meat
Whether you have the backstrap or the tenderloin, this recipe will be a perfect way to make it. Mention the addition of a homemade red pepper glaze and a bacon wrap; they will be wanting the recipe for sure.
The result of this recipe is a moist and tender meat that has a crispy sweet heat glazed bacon on the outside. After slicing, you can spoon on some of the pan juices to provide a bit more saucy goodness.
Oven Baked or Grilled
Today, this tenderloin is baked in the oven on a rack in a pan. However, it would be a perfect recipe to make on the grill. Amazingly easy and simple cooking with delicious results. You would be amazed at how good these simple ingredients complement each other.
Red Pepper Jelly Glaze
The glaze for this venison comes from a homemade red pepper jelly. Again a few ingredients with such a lovely flavor. Use this versatile recipe for a wide variety of recipes. If you have a garden, this is a wonderful way to use your sweet peppers and a few Jalapeno peppers. If not, this can be made any time of the year with peppers from your local grocery store. Find out how easy it is to make this recipe.
Venison Recipe Success
Use a meat thermometer to take the guess work out of reaching the correct internal temperature you desire.
When the meat reaches your desired level of doneness, remove from the oven, tent with foil and let rest 10 minutes. The foil helps hold the heat in while the act of resting helps the juices to stay in the meat rather than run out when cut.
The Internal temperature will continue to rise approximately 5 degrees after the meat is removed from the oven.
If baking in the oven, place a wire rack in a baking pan. This will help the drippings drain away from the meat causing the bacon to crisp as it cooks. You can use the delightful pan drippings to make a delicious gravy. Here is a recipe for beef gravy, however, the pan drippings can be swapped out for the pan drippings from this recipe. Very easy 3-ingredients is all it takes.
For easy cleanup, place some foil in the bottom of the baking pan. You can still save the drippings and use them; however, the pan will not have any stuck on drippings.
Prepare the Meat
Trim off any silver skin on the outside of the loin. This is a lean cut of meat; therefore, there will not be much fat, but the silver skin can be tough.
Wrapping in bacon. Place the loin on top of the pieces of bacon that are touching pull up wrapping them over the tenderloin overlapping them on top of each other. Secure the bacon with toothpicks or flip the roast, seam side down, to make sure the bacon does not shrink when baked or fall off.
Perfect Side Dish for Main Dish
Just imagine enjoying a side dish of creamy cheesy bacon Brussels sprouts. This recipe is quick, easy, and delightful. Turn an everyday vegetable into something rich and indulgent with this one-pan recipe.
Glazed Bacon Wrapped Venison Tenderloin
- 2 Pound Tenderloin Venison, beef, pork, etc.
- 1 Tablespoon Salt
- 1 Tablespoon Pepper
- 1 Tablespoon Garlic Powder
- 1 Tablespoon Onion Powder
- 8-10 Strips Bacon
- 6 Ounces Red Pepper Jelly
- Preheat the oven to 300 degrees Fahrenheit. Trim off any silver skin on the outside of the loin. This is a lean cut of meat; therefore, there will not be much fat, but the silver skin can be tough.Begin by seasoning the tenderloin well with the salt, pepper, onion powder and garlic powder.
- Wrap the bacon around the loin. Place the loin on top of the pieces of bacon that are touching pull up wrapping them over the tenderloin overlapping them on top of each other. Secure the bacon with toothpicks or flip the roast, seam side down, to make sure the bacon does not shrink when baked or fall off.
- If baking in the oven, place a wire rack in a baking pan that has been lined with foil for easy clean up.
- Brush on the Red Pepper Jelly Glaze. Continue to brush on the glaze every 10 minutes.
- Place in the oven. Bake for 20-25 minutes until your desired doneness. Use a meat thermometer to check the temperature. See the chart below
- When the meat reaches your desired level of doneness, remove from the oven, tent with foil and let rest 10 minutes. The foil helps hold the heat in while the act of resting helps the juices to stay in the meat rather than run out when cut.
- Enjoy with your favorite side dish.
Steak DonenessRare internal temperature 120-130 °F and Red in color Medium Rare internal temperature 130-135 °F and Pink in color Medium internal temperature 135-145 °F and Some Pink in color Well done internal temperature 145-155 °F and Sliver of Light Pink in color
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I hope that you liked this recipe. If you are looking for more ideas on what to make, here are a few other recipes that you may enjoy.