Bacon Wrapped Moose Tenderloin Recipes

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BACON-WRAPPED VENISON TENDERLOIN



Bacon-Wrapped Venison Tenderloin image

The marinade really brings out the rich flavor of the venison and the sugared bacon tops it off!

Provided by beansncornbread

Categories     Meat and Poultry Recipes     Pork

Time 9h5m

Yield 8

Number Of Ingredients 8

1 ½ cups brown sugar
1 cup soy sauce
2 cloves garlic, minced
2 teaspoons Worcestershire sauce
1 (2 pound) venison tenderloin
½ pound hickory-smoked bacon
toothpicks
¼ (5 pound) white sugar

Steps:

  • Mix brown sugar, soy sauce, garlic, and Worcestershire together in a bowl until sugar is dissolved. Place tenderloin into a container with a lid or zip-top bag and pour the marinade over. Cover and marinate for at least 8 hours, to overnight.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Remove tenderloin and discard marinade. Wrap a slice of bacon around the tenderloin, starting at one end, and secure it with a toothpick. Continue wrapping bacon around the loin until it is covered and secured with toothpicks. Place on a broiler pan on the center rack of the oven.
  • Bake in the preheated oven until slightly pink in the center, 35 to 40 minutes for medium-rare. Remove from the oven, sprinkle with white sugar, and turn on the oven's broiler.
  • Broil in the preheated oven until bacon is crisp, about 5 minutes, turning once and watching closely so it doesn't burn. Remove from the oven and place on a cutting board. Let stand for 10 minutes. Slice with a knife between each strip of bacon so there are several pieces.

Nutrition Facts : Calories 622.5 calories, Carbohydrate 114.7 g, Cholesterol 95.9 mg, Fat 6.3 g, Fiber 0.3 g, Protein 28.7 g, SaturatedFat 2.2 g, Sodium 2067.4 mg, Sugar 112 g

BACON WRAPPED MOOSE TENDERLOIN



Bacon wrapped moose tenderloin image

Good Stuff

Provided by haskia

Categories     Appetizers

Time 1h

Yield 1

Number Of Ingredients 5

2 lbs Venison or moose tenderloins
1/2 pound Bacon
3 cups Brown sugar
2 cups Soy sauce
1/4 cup White sugar

Steps:

  • 1. Mix brown sugar and soy sauce together in a bowl. They should combine nicely into a soupy soy liquid. 2. Put moose Loin in a cooking tray and pour Brown Sugar/Soy Sauce mixture over loin. Roll tenderloin over in mixture, completely covering it. 3. Let meat marinate in mixture at least 3 hours or overnight in fridge. It's best to marinate for 8 hours if you have the time. 4. Remove loin from tray, and place on a slotted bake sheet with a drip pan or aluminum foil below to catch dripping. Don't throw away marinade. 5. Wrap a pice of bacon around the very end of the tenderloin, securing the bacon strip with a toothpick. 6. Repeat this process until the entire loin is wrapped in ten or so bacon "loops." The tenderloin should look like an arm with a bunch of wrist watches on it, the watches being the bacon strips. 7. Drizzle remaining marinade over moose loin. 8. Cover loin and bacon strips in a thin coating of white sugar. 9. Place on center rack in oven and bake at 350 degrees for 30-40 minutes. 10. 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. 11. You can eat these pieces directly from the toothpick or remove the toothpick and eat like steak.

Nutrition Facts : Calories 6322 calories, Fat 101.0336 g, Carbohydrate 1354.2772 g, Cholesterol 152.32 mg, Fiber 1.15200001716614 g, Protein 42.7024 g, SaturatedFat 33.60016 g, ServingSize 1 1 recipe (2645g), Sodium 10279.36 mg, Sugar 1353.12519998283 g, TransFat 11.16416 g

BACON-WRAPPED VENISON TENDERLOIN WITH GARLIC CREAM SAUCE



Bacon-Wrapped Venison Tenderloin with Garlic Cream Sauce image

This recipe originated via other recipe suggestions for filet mignon. I made this recipe on my own to celebrate my hunter-husband's Valentine's!

Provided by Huntmom

Categories     Meat and Poultry Recipes     Game Meats     Venison

Time 1h25m

Yield 6

Number Of Ingredients 10

6 thick slices bacon
2 (3/4 pound) venison tenderloin roasts
2 teaspoons olive oil, divided
¼ teaspoon onion powder, divided
kosher salt and ground black pepper to taste
2 tablespoons butter
1 (8 ounce) package sliced cremini mushrooms
2 cloves garlic, chopped
1 tablespoon chopped green onion, or more to taste
½ cup heavy whipping cream, or more to taste

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Place bacon on a slotted baking pan.
  • Bake bacon in the preheated oven until partially cooked but still flexible, 6 to 8 minutes.
  • Brush venison tenderloins with olive oil and season with onion powder, salt, and black pepper. Place tenderloin roasts side by side and wrap them together in strips of partially cooked bacon. Place into a roasting pan.
  • Roast until bacon is browned and an instant-read meat thermometer inserted into the thickest part of a tenderloin reads at least 145 degrees F (65 degrees C), about 1 hour.
  • Heat butter in a saucepan over medium heat; cook and stir mushrooms and garlic in hot butter until mushrooms are soft, 8 to 10 minutes. Stir green onion into mushroom mixture; pour in cream. Cook, stirring often, until sauce is heated through. Serve sauce with tenderloins.

Nutrition Facts : Calories 310.4 calories, Carbohydrate 2.4 g, Cholesterol 130.4 mg, Fat 20.3 g, Fiber 0.9 g, Protein 28.2 g, SaturatedFat 9.8 g, Sodium 443.3 mg, Sugar 0.1 g

BACON WRAPPED BEEF TENDERLOIN



Bacon Wrapped Beef Tenderloin image

Provided by Guy Fieri

Categories     main-dish

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 13

1 pound thin sliced applewood smoked bacon
One 4-pound beef tenderloin
2 teaspoons kosher salt
1 tablespoon freshly cracked black pepper
Canola oil
2 cloves garlic, minced
1 large shallot, minced
1/4 cup drained green peppercorns in brine
1/2 cup whiskey, such as Jack Daniel's
1 cup low-sodium beef stock
1/2 cup heavy cream
4 tablespoons unsalted butter, chilled and cut into pieces
Kosher salt

Steps:

  • For the tenderloin: Begin by placing a large sheet of plastic wrap on a clean bench top (use 2 overlapping sheets if you have to). In the center of the plastic, lay the bacon slices vertically, slightly overlapping one another, working from left to right. Sprinkle the tenderloin with the salt and pepper. Place the beef tenderloin horizontally across the strips of bacon (along the bottom of the rectangle of bacon). Roll up the plastic and bacon around the beef so it is wrapped tightly and evenly. Twist the ends of plastic to tighten and form the meat into an even log shape. Place in the refrigerator to firm up for 1 hour so the bacon sticks to the beef and the roast retains its nice even shape.
  • Preheat the oven to 375 degrees F.
  • Set a large cast-iron pan (or roaster) over high heat and coat lightly with canola oil. Remove the beef from the fridge and discard the plastic. Place the roast seam-side down in the pan and brown on all four sides, 4 to 5 minutes per side. When completely browned, place the whole pan in the oven and roast for about 30 minutes (an instant-read thermometer should register 135 degrees F for medium-rare). When done, remove from the oven and transfer the roast to a platter to rest before slicing into 1/2-inch-thick slices.
  • For the peppercorn sauce: Set the pan used for the beef over medium heat. Discard all but 2 to 3 tablespoons of fat from the pan, and then add the garlic and shallots. Season with some salt and saute until caramelized, 2 to 3 minutes. Then add the green peppercorns. Mix well, and then remove the pan from the heat and carefully add the whiskey (you can flambe if you like here by igniting the alcohol in the pan). Return the pan to the heat and cook down until just about all the liquid has reduced before adding the beef stock and heavy cream. Bring to a simmer and cook to allow flavors to meld, 2 to 3 minutes. Remove from the heat and add the cold butter cubes, swirling as they dissolve. Taste and, if needed, season with more salt. Serve with the slices of bacon wrapped tenderloin.

BACON-WRAPPED VENISON TENDERLOIN RECIPE - (4.3/5)



Bacon-Wrapped Venison Tenderloin Recipe - (4.3/5) image

Provided by Chef_Frytz

Number Of Ingredients 5

2 lbs venison tenderloins (a single deer loin or Moose or Elk or Pork or Beef)
1/2 lb bacon (Plain, thin-sliced Bacon is best)
3 cups dark brown sugar
2 cups soy sauce (Regular NOT low-sodium. You'll want the saltiness)
1/4 cup white sugar (Optional for added Sweetness)

Steps:

  • Mix brown Sugar and Soy sauce together in a bowl. They should combine nicely into a soupy soy liquid. 2 Put Deer Loin in a cooking tray and pour Brown Sugar/Soy Sauce mixture over loin. Roll tenderloin over in mixture, completely covering it. 3 Let meat marinate in mixture at least 3 hours or overnight in fridge. It's best to marinate for 8 hours if you have the time. Also GREAT to use a Food Saver or other Vacuum device to Vacuum pack/seal the meat with Marinade. With this method, you can achieve Overnight-level marinade in just a couple hours! 4 Remove loin from tray, and place on a slotted bake sheet with a drip pan or aluminum foil below to catch dripping. Don't throw away marinade. 5 Wrap a piece of bacon around the very end of the tenderloin, securing the bacon strip with a toothpick. 6 Repeat this process until the entire loin is wrapped in ten or so bacon "loops." The tenderloin should look like an arm with a bunch of wrist watches on it, the watches being the bacon strips. 7 Drizzle remaining marinade over deer loin. You can continue to baste the loin with the marinade throughout the cooking process with either a brush or a turkey baster. 8 Place on center rack in oven and bake at 350°F for 30-40* minutes. *This should cook the meat to about Medium. For those of you who prefer rare meat (like me), cut the time to 25-30 minutes and then follow with the "OPTION 2" step below regarding searing. 9 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! 10 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).

SWEET BACON-WRAPPED VENISON TENDERLOIN



Sweet Bacon-Wrapped Venison Tenderloin image

The #1 rated deer recipe on RecipeZaar since 2005! It's deer season again, and you know what that means - a lot of 'Zaar chefs trying out THE venison recipe again or for the first time. Thanks for all the reviews. Hands-down, this is the BEST deer meat recipe in America. Even those who don't like wild game meat will fight for a piece of this. **I will warn you, that this creates almost a "candy tenderloin." You can see from the reviews how many people love it, but if you're looking for a gamey dish that brings out the purely meaty taste of your venison, this is not for you.

Provided by TCSmoooth

Categories     Deer

Time 1h20m

Yield 2-3 serving(s)

Number Of Ingredients 5

2 lbs venison tenderloins (a single deer loin or Moose or Elk or Pork or Beef)
1/2 lb bacon (Plain, thin-sliced Bacon is best)
3 cups dark brown sugar
2 cups soy sauce (Regular NOT low-sodium. You'll want the saltiness)
1/4 cup white sugar (Optional for added Sweetness)

Steps:

  • Mix brown Sugar and Soy sauce together in a bowl. They should combine nicely into a soupy soy liquid.
  • Put Deer Loin in a cooking tray and pour Brown Sugar/Soy Sauce mixture over loin. Roll tenderloin over in mixture, completely covering it.
  • Let meat marinate in mixture at least 3 hours or overnight in fridge. It's best to marinate for 8 hours if you have the time. Also GREAT to use a Food Saver or other Vacuum device to Vacuum pack/seal the meat with Marinade. With this method, you can achieve Overnight-level marinade in just a couple hours!
  • Remove loin from tray, and place on a slotted bake sheet with a drip pan or aluminum foil below to catch dripping. Don't throw away marinade.
  • 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." The tenderloin should look like an arm with a bunch of wrist watches on it, the watches being the bacon strips.
  • Drizzle remaining marinade over deer loin. You can continue to baste the loin with the marinade throughout the cooking process with either a brush or a turkey baster.
  • Place on center rack in oven and bake at 350°F for 30-40* minutes. *This should cook the meat to about Medium. For those of you who 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.
  • You can eat these pieces directly from the toothpick or remove the toothpick and eat like steak. You can thank me later.
  • The next day, try the leftovers on a wheat bun with spicy BBQ Saucefor an awesome leftover sandwich.

BACON-WRAPPED PORK TENDERLOIN



Bacon-Wrapped Pork Tenderloin image

This recipe for bacon-wrapped pork tenderloin is tasty and extremely easy and fast.

Provided by MEKANIOD

Categories     Pork Tenderloin

Time 50m

Yield 8

Number Of Ingredients 8

1 (2 pound) pork tenderloin
1 tablespoon fresh thyme
½ teaspoon salt
½ teaspoon freshly ground black pepper
2 sprigs fresh rosemary, leaves stripped
6 slices thick-cut bacon
1 tablespoon garlic powder
½ cup packed brown sugar

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  • Season tenderloin with thyme, salt, pepper, and rosemary leaves. Wrap bacon around the tenderloin and secure with toothpicks. Sprinkle garlic powder over the bacon, then pack brown sugar around the tenderloin.
  • Cook in the preheated oven until an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), 35 to 40 minutes.

Nutrition Facts : Calories 181.8 calories, Carbohydrate 14.5 g, Cholesterol 55 mg, Fat 4.6 g, Fiber 0.2 g, Protein 19.8 g, SaturatedFat 1.6 g, Sodium 312.1 mg, Sugar 13.6 g

BACON-WRAPPED BEEF TENDERLOIN



Bacon-Wrapped Beef Tenderloin image

A very tasty piece of beef tenderloin wrapped in bacon.

Provided by Bren

Categories     Beef Tenderloin

Time 7h10m

Yield 10

Number Of Ingredients 8

1 (2.5 pound) center-cut beef tenderloin roast, trimmed
¼ cup finely chopped fresh rosemary leaves
3 tablespoons finely chopped fresh thyme
4 cloves garlic, minced
½ teaspoon salt
½ teaspoon coarsely ground black pepper
1 ½ pounds thick-cut bacon
2 tablespoons vegetable oil

Steps:

  • Trim beef tenderloin to a thickness of 2 1/2 inches.
  • Combine rosemary, thyme, garlic, salt, and pepper in a small bowl. Rub and press mixture evenly over all sides of the beef.
  • Place a long sheet of plastic wrap on a work surface. Arrange bacon slices crosswise on the wrap, slightly overlapping each piece to form a rectangle. Place the seasoned tenderloin over the bacon slices. Wrap the bacon slices up around the beef and secure with toothpicks. Wrap tightly in plastic wrap and refrigerate for 6 to 8 hours.
  • Preheat the oven to 400 degrees F (200 degrees C). Remove beef from the refrigerator; remove and discard plastic wrap.
  • Heat oil in a roasting pan over 2 burners set to medium heat. Place beef, seam-side down, in the roasting pan. Cook until bacon begins to brown, turning to brown on all sides, 5 to 7 minutes.
  • Transfer the roasting pan to the preheated oven. Roast, uncovered, until firm and reddish-pink and juicy in the center, 30 to 35 minutes, or until desired doneness.
  • Transfer beef, seam-side down, to a platter. Remove toothpicks and let stand for 10 minutes before slicing.

Nutrition Facts : Calories 368 calories, Carbohydrate 1.1 g, Cholesterol 114.3 mg, Fat 21.1 g, Fiber 0.2 g, Protein 40.8 g, SaturatedFat 6.9 g, Sodium 701.2 mg

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