Bacon Wrapped Deer Tenderloin Recipe

Heat smoker to 225 250 degrees then add a handful of your favorite hardwood chips in an unsealed foil pouch. Ingredients 2 lb venison tenderloin.

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They should combine nicely into a soupy soy liquid.

Bacon wrapped deer tenderloin recipe.

3 cups brown sugar.
Place on a broiler pan on the center rack of the oven.
Wrap 1 whole piece of bacon and insert a toothpick to hold the bacon in place.

Preheat oven to 400 f.
Cut venison into 1 inch white pieces and butterfly.
Put deer loin in a cooking tray and pour brown sugarsoy sauce mixture over loin.

Pour worcestershire sauce over meat and sprinkle seasoning over meat.
Directions preheat oven to 375 degrees f 190 degrees c.
Smoke venison tenderloins over indirect heat until the meats internal temperature reaches 100 110 degrees.

Continue wrapping bacon around the loin until it is covered and secured with toothpicks.
2 cups soy sauce feel free to use low sodium.
1 tsp ground mustard or 1 tbs prepared mustard.

Brush venison tenderloins with olive oil and season with onion powder salt and black pepper.
2 cloves garlic minced.
Wrap a slice of bacon around the tenderloin starting at one end and secure it with a toothpick.

Wrap bacon around tenderloin securing the ends with toothpicks.
Place on center rack of the oven and bake at 350 degrees for 30 40 minutes.
Wrap a piece of back around the very end of the tenderloin and secure with a toothpick.

Bake bacon in the preheated oven until partially cooked but still flexible 6 to 8 minutes.
Drizzle remaining marinade over the loin.
In a small bowl combine cornstarch and broth until smooth.

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2 tsp black pepper.
Directions rub tenderloin with 1 2 teaspoons of oil and the garlic.

Place into a casserole dish or another oven safe dish with tall sides.
12 lb bacon or up to 1 lb.
Sprinkle with montreal steak seasoning and garlic to taste.

Repeat until entire loin is wrapped completely in bacon.
Remove tenderloin and discard marinade.
Mix brown sugar and soy sauce together in a bowl.

Let meat marinate in mixture at least 3 hours.
Place bacon on a slotted baking pan.
Roll tenderloin over in mixture completely covering it.

Soak venison tenderloin in milk for 30 minutes then pat dry.

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