58 Reviews of Sweet Bacon-Wrapped Venison Tenderloin

From: Chef #274846

On Dec 18, 2005

WOW!! Thank You, Thank You, Thank You! I was nervous at first to try this recipe as I didn't want to ruin the tenderloins from my first deer kill ever. I apologize for my skepticism. This is a MUST try!! It's awesome!

From: Chef #179389

On Nov 20, 2005

MMM! I just cooked this recipe today off the deer I shot Thursday. I tell you what, it was the best tenderloin recipe I have ever had. I highly reccomend it. I added some grilled onion slices to the top of the wraps, and it added a great flavor.

From: Chef #418261

On Jan 9, 2007

The recipe is not entirely correct. When you combine 2 cups of soy with 3 cups of brown sugar, you do not get a thick sticky paste. A sweet soy liquid is all there is, but it didn't matter. The results were very good. I recommend marinating for 8 hours in a ziplock baggie and cooking for 30 min.

From: B-Rad

On Feb 11, 2006

I only used 1.5 pints of soy sauce and I still think it was way too much. Are you sure it wasn't supposed to be 3 cups instead of 3 pints? The mixture didn't turn into paste even with 1.5 pints. I also didn't like the sprinkling of white sugar at the end as it made it really sweet. With that said it was a great recipe overall and I will use it again with some modifications. The aroma it puts off while cooking just makes your mouth water.

From: Chef #239584

On Aug 18, 2006

Unbelievably good - and I cook venison regularly. Tried this on an axis tenderloin - truly the best venison recipe I've ever tasted. Can't wait to try on pork tenderloin.

From: Chef Maven

On Jul 15, 2006

Great recipe. I only used about 3/4 cup of soy sauce... just enough to make it into the thick paste recommended. My picky 6-yr old girl ate it and loved it. Thanks!

From: me & alex

On Sep 15, 2007

Thanks, it was wonderful!! I had a very small piece of elk loin, but I used your recipe and it was shared and loved by all. I perfect introductipn to elk meat... Thanks again (more foil next time, for sure!!)

From: Nana Chickens

On Oct 22, 2006

We were lucky enough to get from our neighbor some magnificant venison tenderloins. I usually prepare venison very simply, grilled or broiled medium rare with only butter, shallots and a splash of Tabasco. If I'm feeling ambitious I'll make a bernaise sauce. However, after trying your recipe...which was the best, I don't think I'll ever do it any other way. It was very easy to prepare, and all the ingredents were at hand in my pantry.The only thing I would recommend is that before putting the tin foil down, spray roasting pan with a cooking spray such as Pam or use that new foil that doesn't stick. My pan is still soaking after 16 hours. This is a keeper as my DH said. Outstanding, thanks so much for sharing.

From: mama's kitchen

On Aug 15, 2008

*Update! We were very curious here to see how this would come out on the grill. Worked wonderfully! We did not add the additional outside sugar bc we were afraid that would burn. Sprayed the grill very well with cooking spray then grilled on a preheated gas grill over medium heat for 30 minutes, turning often. Let rest 10 minutes before slicing. We were rewarded with a perfectly cooked loin medium rare in the middle and slightly more done on the ends. No hot house! Easier clean up! Delicious meat! Thank you Thank you Thank you * for this AMAZING recipe! DH and dd's eyes literally rolled in the back of their heads with each morsel they placed in their mouths! You made a typical dinner here an experience! Normally they just shove the food in and talk about the day without commenting or realizing what they are eating. Not so this night! they ate slowly savoring each bite! DH said OMG- Can you give 10 stars- WAIT what is the HIGHEST! This stuff is AWESOME! The method is easy albeit messy when tackling the bacon and wrapping it around the slippery, sticky tenderloin but so what! lol The pleasure this dish gave to my loved ones far surpasses the messy wrapping - and the messy dish! I will definitely use MORE foil next time for a more effortless clean up- but then I hate dirty dishes! This recipe R O C K S! Thank you Smooth for the most amazing recipe!

From: Fling'nSticks'

On Nov 19, 2007

Slight variation here- my loin was already cut into 1" thick boneless chops(apears from photo you used same cut "backstrap" or loin cut; "tenderloin's" are found inside chest cavity) I used my dry rub mix ( brown sugar, coarse sea salt, coarse ground black pepper,cayanne, paprika, onion/garlic powder ) to add to soy; wrapped each "chop" in bacon and placed on a bed of onions in a foil pan. "Baked" over indirrect heat at 350 45 min on webber gennesis gas gril- omitted the white sugar on bacon only because mine cooked flat as presentaion photo shows your final dish-