- 1 venison tenderloin
- 3 oz. lump crabmeat (fresh is best)
- 3 tbs. butter
- 3 tbs. chopped fresh garlic
- 3 tbs. finely chopped onion6 slices bacon (at least)
- Dijon mustard
- blackening or steak seasoning
- heavy cream
Sauté crabmeat, garlic and onion in the butter. It just takes a few minutes to sauté, remove from heat and cool until you can handle it.
Take a knife, and insert into the end of the tenderloin. Twist knife to create a pocket. Stuff the crabmeat/garlic/onion mixture into the pocket you've created in the tenderloin.
Roll the bacon slices around the tenderloin until the entire loin is covered, and secure with toothpicks. Sprinkle with blackening seasoning. Grill until bacon is browned and crispy. The meat will be rare to medium rare at this point. Remove meat from grill and let sit for 5 minutes before slicing.
For the sauce, heat heavy cream. Add a few dollops of dijon mustard and sprinkle in some blackened seasoning. Heat until thickened slightly.
Slice the grilled loin into 1/2" thick slices and drizzle the sauce over them, and serve and eat and eat and eat. It's amazing!
Fire-Roasted Venison Tenderloin
- 3 pound venison tenderloin section, trimmed and patted dry
- 4 Tbs. lard, shortening, or oil
- 2 cloves garlic, crushed
- 2 tsp. onion powder
- 1 tsp. salt
- 1/2 tsp. chopped thyme
- 1/2 tsp. powdered bay leaf
- 1/2 tsp. cayenne pepper
- 1/2 tsp. black pepper
- 1 cup sliced mushrooms, sliced
Put all ingredients except venison tenderloin into saucepan. Sauté until aromatic. Allow to cool and rub about half the mixture thoroughly onto meat. Heat your coal or gas grill to 350 degrees. You may add white oak, hickory or both for smoke. Use enough fuel to keep grill at temperature for about 90 minutes.
Baste the loin again and put it on the grill. Place a drip pan under the loin to catch the drippings. Baste about every 15 minutes until all the baste is used.
After 1 1/2 hours, check the internal temperature. Remove from the grill when the center reaches 145 degrees. Let it rest while you de-glaze the drip pan with water. Reduce the liquid to 1/2 and add 1 cup sliced mushrooms. Simmer and season. Slice the loin thinly across the grain and serve with mushroom jus.
Sweet and Savory Venison Tenderloin
- 2 lbs. venison tenderloins (a single deer loin)
- 1/2 lb. bacon (thin-sliced is best)
- 2.5 cups dark brown sugar
- 1.5 cups soy sauce (NOT low-sodium)
- 1/4 cup white sugar (optional)
- Salt and pepper to taste
Combine brown sugar and soy sauce until sugar is dissolved.
Pat loin dry and place in a plastic bag. Pour brown sugar/soy sauce mixture over loin and coat completely. Marinate at least 3 hours or overnight refrigerated.
Remove loin from bag and place on a slotted bake sheet with a drip pan or aluminum foil below to catch drippings.
Wrap a piece of bacon around the very end of the tenderloin, securing the bacon strip with a toothpick. Repeat this process until the entire loin is wrapped in ten or so bacon "loops."
Place on center rack in oven and bake at 350°F for 30-40 minutes. This should cook the meat to about Medium. If prefer rare meat (like me), cut the time to 25-30 minutes and then follow with the "OPTION 2" step below regarding searing.
OPTION 1 - with about 10 minutes of cooking time left, you can lightly dust the top of the loin with white sugar. This creates a sweet crust on top of the bacon. Might be too sweet for some. Try doing it on just HALF of the loin to see if you like it!
OPTION 2 - For a crispier crust and crispier bacon, remove Loin from oven and place the Loin(s) directly on a Grill over medium-high heat to sear the bacon and outer loin. (Thanks to all of you reviewers who taught me this. It's a great step for those of us who like a cooked crust and a pink center).
Remove from oven and place on cutting board. Using a knife, cut the loin between each strip of bacon so that you have many pieces of meat, each with their own toothpick. Serve and ENJOY!