Bacon-Wrapped Venison Backstrap with Mushroom Cream Sauce

Marinating and cooking venison evokes vivid memories of family gatherings in the fall. I recall those crisp evenings when my father would come home with fresh venison from his latest hunt. The excitement of transforming that tender meat into something extraordinary filled our kitchen with warmth and delicious aromas. Bacon-wrapped venison backstrap, like the dish I’m sharing today, became a staple in our home. Each bite delivers incredible flavor, perfectly complemented by a creamy mushroom sauce.

The blend of fresh herbs enhances the venison’s natural richness, and the bacon adds a delightful smokiness. As I prepare this dish, the kitchen fills with enticing fragrances—browning bacon, sautéing garlic and mushrooms—each step a reminder of family traditions. With each plate served, I witness how food brings people together. This bacon-wrapped venison backstrap not only celebrates those timeless moments but also encourages new culinary adventures in the kitchen.

Get ready to create your version of this memorable dish. With each step, you’ll be immersed in flavors and techniques that elevate venison like never before.

Bacon-Wrapped Venison Backstrap

Fundamentals

Cooking venison backstrap presents a unique opportunity to enjoy lean, flavorful meat. Unlike beef or pork, venison offers a distinctive taste that is best highlighted when properly prepared. The secret lies in marinating to infuse flavor and moisture.

Bacon serves a dual purpose in this dish; it envelops the venison in savory goodness while keeping it moist during cooking. Using fresh herbs, especially rosemary and thyme, can elevate the dish significantly. These ingredients create a fragrant blend that seamlessly partners with the venison.

Preparation/setup

Start by selecting high-quality venison backstrap, ideally freshly trimmed of its silverskin. This ensures a tender and enjoyable final product. Before marinating, chop fresh rosemary and thyme. Combine them with minced garlic, black pepper, sea salt, and olive oil in a bowl. This vibrant herb mixture will create an aromatic foundation for the venison.

Set aside enough time to allow the venison to marinate—15 to 20 minutes at room temperature works best. This period not only flavors the meat but also slightly tenderizes it.

Ingredients

To prepare the bacon-wrapped venison backstrap with mushroom cream sauce, gather the following ingredients:

• 2 pounds venison backstrap, trimmed of silverskin
• 10-12 slices of thin-cut bacon
• 2 tablespoons olive oil
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• 4 cloves garlic, minced
• 1 tablespoon black pepper, freshly ground
• 1 teaspoon sea salt
• 1 pound mixed mushrooms (cremini, shiitake, oyster), sliced
• 2 shallots, finely diced
• 3 cloves garlic, minced
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 cup heavy cream
• 1 cup beef broth
• 2 tablespoons Dijon mustard
• 1 tablespoon fresh thyme leaves
• Salt and pepper to taste
• 2 tablespoons cornstarch mixed with 2 tablespoons cold water (optional)

Directions

1. Marinate venison pieces in the herb mixture for 15-20 minutes.
2. Preheat the oven to 375°F.
3. Wrap each piece of marinated venison with a slice of bacon, securing with toothpicks if necessary.
4. Heat a hot cast-iron skillet. Sear the wrapped venison for 2-3 minutes per side until browned.
5. Transfer the skillet to the preheated oven. Cook for 7-10 minutes until the desired internal temperature is reached.
6. Remove the venison from the oven and cover with foil. Rest for 10 minutes before slicing.
7. In the same skillet, sauté shallots and mushrooms until softened.
8. Add minced garlic and sauté for a minute before pouring in the beef broth. Reduce the broth by half.
9. Stir in heavy cream, Dijon mustard, and thyme. Simmer the sauce for 5-7 minutes, allowing it to thicken.
10. If desired, mix cornstarch slurry into the sauce for a thicker consistency.
11. Slice the rested venison into medallions and serve drizzled with the mushroom cream sauce.

Culinary Techniques for Success

Technique

Mastering the art of cooking venison requires a few key techniques. Start with marinating; this process tenderizes the meat and infuses it with flavor. Particularly for lean meats like venison, marination is essential.

When wrapping the venison with bacon, choose slices that are thin yet wide enough to wrap securely. This ensures even cooking and flavor distribution.

Searing the bacon-wrapped venison in a cast-iron skillet adds a beautiful crust, enhancing both texture and flavor. The technique of transferring from stovetop to oven ensures even cooking, resulting in a tender medium-rare finish.

Tips/tricks

Use an instant-read thermometer to check the internal temperature of the venison. Aim for around 130°F for medium-rare. This guarantees optimum tenderness and flavor.

If you prefer a more pronounced mustard flavor, adjust the amount of Dijon mustard in the sauce. Taste as you go to achieve the desired balance.

To save time, prepare your sauce while the venison cooks. This way, everything comes together seamlessly when the meat is finished resting.

Perfecting Your Venison Dish

Perfecting results

Achieving perfect bacon-wrapped venison backstrap comes down to careful attention to cooking times and temperatures. The resting period is crucial; it allows the juices to redistribute throughout the meat, ensuring each slice remains juicy and flavorful.

Experimenting with herbs can enhance your dish. Try incorporating additional spices or herbs during the marination phase to customize flavors. Each variation provides an opportunity to create a signature style.

Troubleshooting/variations

If the sauce does not thicken to your liking, utilize the cornstarch slurry. This common technique works wonders for creamy sauces. Alternatively, leaving the sauce on low heat for a longer time can also achieve a more robust concentration and texture.

For a different flavor experience, switch up the types of mushrooms used. While cremini, shiitake, and oyster contribute a diverse flavor palette, other mushrooms can offer new dimensions. Feel free to experiment with combinations until you find what delights your palate.

Serving and Storing Bacon-Wrapped Venison

Serving/presentation

Presentation can elevate your bacon-wrapped venison backstrap from a meal into a masterpiece. Slice the rested venison into medallions and arrange them artfully on a platter. Drizzle the mushroom cream sauce over the top and garnish with fresh herb sprigs for a touch of elegance.

Serve the dish with sides like garlic mashed potatoes or roasted vegetables to complement the flavors. A well-balanced plate not only tastes great but also looks inviting.

Pairings/storage

This dish pairs beautifully with a variety of sides. Roasted root vegetables or a fresh green salad can complement its richness. Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat gently to maintain tenderness.

With every bite of bacon-wrapped venison backstrap and mushroom cream sauce, you’ll recall the excitement of cooking and the joy of sharing meals with loved ones. Great food creates lasting memories, and this dish is sure to become a beloved favorite.

Every step from preparation to serving should spark joy and inspire creativity in your cooking adventures. Embrace the flavors and techniques, and let this dish bring friends and family together for years to come.

Print