Bacon-Wrapped Venison Backstrap Mushroom (Print Version)
Juicy venison, wrapped in bacon, paired with a creamy mushroom sauce for an elegant, hearty main course.
# Ingredients:
→ Venison
01 -
2 pounds venison backstrap, trimmed of silverskin
02 -
10–12 slices of thin-cut bacon
→ Marinade
03 -
2 tablespoons olive oil
04 -
2 tablespoons fresh rosemary, chopped
05 -
2 tablespoons fresh thyme, chopped
06 -
4 cloves garlic, minced
07 -
1 tablespoon freshly ground black pepper
08 -
1 teaspoon sea salt
→ Mushroom Cream Sauce
09 -
1 pound mixed mushrooms (cremini, shiitake, oyster), sliced
10 -
2 shallots, finely diced
11 -
3 cloves garlic, minced
12 -
2 tablespoons butter
13 -
2 tablespoons olive oil
14 -
1 cup heavy cream
15 -
1 cup beef broth
16 -
2 tablespoons Dijon mustard
17 -
1 tablespoon fresh thyme leaves
18 -
Salt and pepper to taste
19 -
2 tablespoons cornstarch mixed with 2 tablespoons cold water (optional)
# Steps:
01 -
Marinate venison pieces in a mixture of olive oil, rosemary, thyme, garlic, black pepper, and salt for 15–20 minutes at room temperature.
02 -
Wrap each venison section with thin-cut bacon, securing with toothpicks if needed.
03 -
Sear the wrapped venison in a hot cast-iron skillet for 2–3 minutes per side until the bacon is crisp.
04 -
Transfer the skillet to a preheated oven at 375°F (190°C) and cook for 7–10 minutes until the desired internal temperature is achieved.
05 -
Rest the venison under foil for 10 minutes before slicing into medallions.
06 -
In the same skillet, sauté shallots and mushrooms in butter and olive oil over medium heat.
07 -
Add garlic and beef broth, cooking until the liquid reduces by half.
08 -
Stir in heavy cream, Dijon mustard, and thyme. Simmer for 5–7 minutes until the sauce thickens. Add the cornstarch slurry if needed for additional thickness.
09 -
Serve sliced venison medallions over or alongside the mushroom cream sauce.
# Helpful Notes:
01 -
Resting the venison allows juices to redistribute, keeping the meat tender and moist.