Bacon-Wrapped Venison Mushroom Cream

Nothing impresses like a perfectly cooked bacon-wrapped venison backstrap dressed in a velvety mushroom cream sauce This recipe is my go-to for cozy dinner parties or any time I want to treat fellow meat lovers to something rustic yet a little bit fancy Juicy tender backstrap paired with crisp bacon and earthy mushrooms creates an irresistible combination that brings restaurant flair straight to your home kitchen

The first time I made this for family everyone became instant fans Now it has a permanent spot in my celebration menu rotation and guests always ask for the recipe

Ingredients

• Venison backstrap: cleaned of silverskin This cut is naturally lean and tender make sure to choose the freshest meat and trim any tough tissue for the best results
• Bacon: thin slices help crisp up faster and hold in the backstrap juices Choose a bacon brand with a good smoky flavor for extra depth
• Olive oil: brings richness and helps the herbs stick to the meat Go for extra virgin for the best taste
• Fresh rosemary and thyme: add woodsy herbaceous flavor to the venison Pick bright green leaves and chop just before using to keep flavors vibrant
• Fresh garlic: provides warmth and intensity always opt for fresh over preminced for a big boost in flavor
• Black pepper and sea salt: work together to bring out the natural savoriness in both bacon and venison Use freshly cracked pepper and flaky sea salt if possible
• Mixed mushrooms: cremini shiitake and oyster give a blend of earthiness and texture Choose firm unblemished mushrooms for the most flavor
• Shallots: infuse the sauce with subtle sweetness and depth Look for plump dry bulbs with no green shoots
• Butter: helps brown the mushrooms and creates a base for a velvety sauce Use real unsalted butter for control over saltiness
• Heavy cream: provides rich creamy body to the mushroom sauce Stick with full fat for the best texture
• Beef broth: brings a savory background to balance all the richness Use a goodquality storebought or homemade broth
• Dijon mustard: gives the sauce a gentle tang Choose a smooth Dijon for a touch of sharpness
• Fresh thyme leaves: finish the sauce with brightness Chop right before use for maximum flavor
• Cornstarch (optional): for thickening if kept on the thinner side add only if a thicker coating sauce is desired

Step-by-Step Instructions

Marinate the Venison:

Coat the venison backstrap pieces with olive oil rosemary thyme minced garlic black pepper and sea salt Let them sit out for between fifteen and twenty minutes at room temperature so the flavor penetrates and the chill leaves the meat This step sets a juicy and flavorful foundation

Wrap with Bacon:

Starting at one end carefully wrap each backstrap section tightly in bacon overlapping each slice to cover the meat fully If your bacon is thin you will get better crisping Secure with toothpicks if needed to hold everything in place

Sear the Wrapped Venison:

Heat a castiron skillet over mediumhigh Add a drizzle of oil and lay the baconwrapped venison in Sear for about two to three minutes per side until the bacon starts browning beautifully and forms a crust This locks in moisture and gives deep flavor

Roast to Finish:

Move the skillet to a preheated oven set to three hundred seventy five degrees Fahrenheit Cook for about seven to ten minutes or until the internal temperature skirts your preferred doneness I recommend pulling the meat at about one hundred thirty one hundred thirty five degrees for perfect medium rare

Rest the Meat:

Remove the venison from the oven and loosely tent with foil Rest for about ten minutes so juices redistribute within the meat making every slice tender and moist

Make the Mushroom Cream Sauce:

In the same skillet over medium heat sauté the shallots and sliced mushrooms in butter and olive oil Cook until the mushrooms shrink and turn golden which takes about six to eight minutes Stir often to prevent burning

Add Aromatics and Liquids:

Mix in the minced garlic and cook another minute Pour in beef broth using a wooden spoon to scrape up flavorful browned bits Reduce the broth by half this should take a few minutes then stir in the cream Dijon mustard and thyme

Thicken and Simmer:

Simmer the sauce for five to seven minutes stirring often until it thickens and coats the back of a spoon If you prefer a heftier sauce drizzle in cornstarch mixed with cold water and simmer a bit more until you love the texture

Slice and Serve:

Cut the rested venison into medallions and arrange on warm plates Generously spoon the mushroom cream sauce over the top and serve immediately

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Storage Tips

Store leftover baconwrapped venison in an airtight container in the refrigerator for up to two days For best results keep the sauce and meat separate Reheat gently in a skillet over low heat adding a splash of broth to the sauce if needed to prevent separation If freezing the sauce portion it into small containers as it will reheat more evenly

Ingredient Substitutions

You can swap venison backstrap for beef tenderloin or pork loin if you do not have access to wild game For mushrooms portobello or simple white button will work in place of more exotic varieties Fresh herbs are best but dried can pinch hit in a bind just use less since they are more potent Heavy cream can be swapped for half and half for a lighter sauce Also turkey bacon will work for a leaner option though you will sacrifice some crunch

Serving Suggestions

Serve the sliced backstrap and cream sauce with simple roasted potatoes grilled asparagus or a heap of garlicky green beans Crusty bread is always a win for soaking up extra sauce For a showstopping holiday meal pair it with a bold red wine and finish with a crisp salad slaw to cut the richness

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Cultural and Historical Context

Venison has been enjoyed for centuries as a special treat in cultures that cherish wild game Many European cuisines especially French and German have classic preparations pairing game meats with cream and mushrooms Wrapping in bacon echoes oldschool hunting traditions when preserving tenderness and flavor was essential My own family has passed down recipes that honor this heritage making each plate a celebration of rustic roots

Recipe FAQs

→ What cut is venison backstrap?

Venison backstrap refers to the loin muscle along the deer’s back, known for its tenderness and mild flavor.

→ How do you keep venison moist while cooking?

Wrapping venison in bacon adds fat, which keeps the lean meat juicy during both the searing and roasting steps.

→ What mushrooms work best in the sauce?

Mixed mushrooms such as cremini, shiitake, and oyster add depth and earthiness to the cream sauce.

→ Can I prepare the sauce in advance?

Yes, you can make the mushroom sauce ahead. Reheat gently and finish with cream just before serving.

→ What internal temperature should venison reach?

Cook venison to an internal temperature of 130-135°F for medium-rare; let it rest to ensure tenderness.