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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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My husband, Ron, and I hunt and created this dish that's special enough for company, relates Phyllis Abrams from Alton, New York. Ingredients:
1-1/2 to 2 pounds venison tenderloin |
2 tablespoons olive oil, divided |
1 garlic clove, minced |
1/2 cup king arthur unbleached all-purpose flour |
3/4 teaspoon salt |
1/2 teaspoon pepper |
1/2 pound sliced fresh mushrooms |
4 bacon strips |
1 tablespoon cornstarch |
1-1/4 cups beef broth |
2 tablespoons minced fresh parsley, optional |
Directions:
1. Rub tenderloin with 1-2 teaspoons of oil and the garlic. Combine the flour, salt and pepper; sprinkle over tenderloin and shake off excess. In a skillet, brown tenderloin on all sides in remaining oil. Remove and keep warm. In the same skillet, saute mushrooms until tender; remove and set aside.
2. Wrap bacon around tenderloin, securing the ends with toothpicks. Return to skillet. Cook over medium heat until bacon is crisp and a thermometer inserted into tenderloin reads 160°, turning frequently. Remove and keep warm.
3. In a small bowl, combine cornstarch and broth until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Add parsley and reserved mushrooms; cook and stir until heated through. Discard toothpicks from tenderloin; serve with mushroom sauce. Yield: 6-8 servings.
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