Description
A savory and tender bacon-wrapped venison backstrap complemented by a rich mushroom cream sauce, perfect for family gatherings and culinary adventures.
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)
Instructions
- Marinate venison pieces in the herb mixture for 15-20 minutes.
- Preheat the oven to 375°F.
- Wrap each piece of marinated venison with a slice of bacon, securing with toothpicks if necessary.
- Heat a hot cast-iron skillet. Sear the wrapped venison for 2-3 minutes per side until browned.
- Transfer the skillet to the preheated oven. Cook for 7-10 minutes until the desired internal temperature is reached.
- Remove the venison from the oven and cover with foil. Rest for 10 minutes before slicing.
- In the same skillet, sauté shallots and mushrooms until softened.
- Add minced garlic and sauté for a minute before pouring in the beef broth. Reduce the broth by half.
- Stir in heavy cream, Dijon mustard, and thyme. Simmer the sauce for 5-7 minutes, allowing it to thicken.
- If desired, mix cornstarch slurry into the sauce for a thicker consistency.
- Slice the rested venison into medallions and serve drizzled with the mushroom cream sauce.
Notes
For the best results, let the venison marinate before cooking and make sure to check the internal temperature for perfect doneness.
