Ultimate Grilled Bacon-Wrapped Venison Tenderloin: A Gourmet Wild Game Recipe
Prepare for an extraordinary culinary experience with this recipe for a deliciously tender venison tenderloin roast. Enhanced with a rich venison seasoning blend, expertly wrapped in hearty bacon, and grilled to perfection on a gas grill, this dish is a true showstopper. This bacon-wrapped tenderloin isn’t just a meal; it’s a celebration, ideal for marking special occasions, holiday dinners, or simply elevating your family get-togethers into memorable feasts.
Imagine serving this succulent venison tenderloin, perfectly cooked and bursting with flavor, alongside vibrant Brussels sprouts and elegant duchess potatoes. This combination creates an unforgettable main course, perfect for a sophisticated Christmas dinner menu or any festive gathering. The rich, earthy notes of the venison, complemented by the crispy, salty bacon, find a harmonious balance with these classic side dishes.
To truly complete a festive culinary journey, consider starting with a warming chestnut and porcini mushroom soup, slowly simmered in a Dutch Oven. For a sweet conclusion, delight your guests with wonderful Buchteln (Austrian filled sweet rolls), accompanied by a homemade vanilla sauce. This carefully curated menu showcases a delightful array of dishes, many of which can be expertly prepared on your grill, ensuring a truly special and cohesive dining experience.
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🥘 Key Ingredients for Your Perfect Venison Roast
Crafting the perfect bacon-wrapped venison tenderloin starts with a few high-quality ingredients. Each plays a crucial role in delivering the incredible flavor and texture of this gourmet wild game dish.
- Venison Tenderloin: The star of the show. Choose a high-quality cut, ensuring it’s fresh and well-prepared. Venison is leaner than beef, offering a unique, rich, and slightly earthy flavor that pairs wonderfully with bacon.
- Bacon Strips: Not just for flavor, bacon provides a protective layer that helps keep the venison moist during grilling, while also adding a delightful salty crispness. Medium-thick slices work best for optimal coverage and texture.
- Venison Seasoning Blend: This blend is key to enhancing the natural flavors of the deer tenderloin. A classic mix often includes aromatic herbs like rosemary and thyme, along with essential kosher salt and freshly ground black pepper. You can use a store-bought blend designed for game meat or create your own for a personalized touch.
- Avocado Oil: With its high smoke point, avocado oil is ideal for grilling and marinating. It helps create a beautiful sear without burning and aids in distributing the seasoning evenly over the meat.
- Optional: Cranberry Sauce: A spoonful of tart cranberry sauce offers a fantastic contrast to the rich venison and bacon, adding a burst of color and a hint of sweetness that elevates the entire dish.
For precise quantities and measurements, please refer to the detailed recipe card below.
🔪 Step-by-Step Grilling Guide for Bacon-Wrapped Venison
Step 1: Prepare and Marinate the Deer Tenderloin
Successful grilling begins with proper preparation. Since marination is crucial for both flavor infusion and tenderizing, it’s best to start this step well in advance, ideally the night before, or at least two to three hours beforehand. This resting period allows the flavors to truly penetrate the venison, resulting in a more succulent and aromatic roast.
Removing the Silver Skin: An Essential Step
First and foremost, you need to meticulously remove the silver skin from the venison tenderloin. This thin, silvery membrane is tough and unpalatable when cooked, and if left on, it will make the meat chewy and prevent the marinade from properly penetrating. To do this, carefully slide the tip of a sharp knife just under the silver skin at one end. Grip the silver skin firmly with your free hand (a paper towel can help with grip) and, holding the knife blade slightly inclined towards the silver skin (not the meat), carefully slice it away. The goal is to remove the silver skin completely while losing as little precious venison as possible. Patience and a steady hand are key here; take your time to ensure a clean cut.
Once the silver skin is completely removed, rinse the meat under cold water and then pat it thoroughly dry with paper towels. A dry surface is essential for proper searing and helps the seasoning adhere.
Crafting Your Marinade
Now, it’s time to infuse your venison with flavor. You have the option of using a convenient ready-made venison seasoning blend, or you can craft your own bespoke mix. For a homemade blend, consider a robust combination of dried thyme, fresh rosemary (finely chopped), kosher salt, and freshly cracked black pepper. The choice is yours, but for simplicity and consistent results, a high-quality ready-made venison seasoning is an excellent choice.
To create the marinade paste, combine two tablespoons of avocado oil in a small bowl with two to three tablespoons of your chosen venison seasoning. Stir this mixture vigorously until it forms a thick, paste-like consistency. This paste allows for even application and concentrated flavor delivery.
Using a brush, generously apply this spice paste over the entire surface of the venison tenderloin, ensuring every part is coated. Once seasoned, wrap the marinated meat tightly in cling film (plastic wrap) and place it in the refrigerator. Allow it to marinate for a minimum of two hours, but for the most intense and complex flavors, leaving it overnight is highly recommended.
Crucially, about one hour before you plan to start grilling, remove the marinated venison from the refrigerator. This allows the meat to come closer to room temperature, ensuring it cooks more evenly and results in a more tender final product.
Step 2 – Preparing Your Gas Grill for Optimal Cooking
Setting up your grill correctly is paramount for a perfectly cooked venison tenderloin. Begin by preheating your gas grill to a temperature of approximately 392 °F (200 °C). For this recipe, we’ll be utilizing both direct and indirect heat, which is essential for achieving a beautiful sear followed by gentle, even cooking.
To create an indirect grilling zone, turn off one of your grill burners. If you’re using a three-burner grill, for instance, a common setup involves turning on the burners on the right and left sides, while keeping the middle burner off. This creates a hot zone (direct heat) over the active burners and a cooler zone (indirect heat) over the unlit burner. The indirect zone is where the meat will finish cooking without being directly exposed to the flame, preventing charring while allowing the internal temperature to rise slowly and evenly.
If your grill features a “sizzle zone” or a dedicated high-heat searing burner, prepare it according to your grill’s instructions. This specialized zone will provide the intense heat needed for an impressive crust.
Step 3 – The Bacon Coating and Grilling to Perfection
The bacon coating is not just about adding flavor; it’s a critical element that helps lock in moisture and protect the lean venison during cooking. On a clean cutting board, arrange your bacon strips in a cross pattern. You want enough strips to fully encase the tenderloin. Carefully place the marinated venison tenderloin on top of the crossed bacon strips. Then, meticulously wrap the bacon around the meat, ensuring it’s completely covered. This creates a flavorful, protective blanket for the venison as it cooks.
Place the meat on top of the crossed bacon strips.
Wrap it up.
Searing for Flavor and Texture
Carefully transfer the bacon-wrapped venison fillet (or fillets, if you’re cooking more than one) to the hottest part of your grill – either the dedicated sizzle zone or directly over the high-heat burners. Sear the tenderloin on all sides for approximately 2-3 minutes per side. The goal here is to achieve a beautiful, crispy bacon crust and a rich, browned exterior on the venison, which locks in juices and develops complex flavors. This initial high-heat sear is crucial for the overall success of the roast.
If your grill doesn’t have a sizzle zone, you can still achieve a fantastic sear directly over the main flames. However, you’ll need higher heat for this. In such cases, preheat your grill to a robust 482 °F (250 °C) before placing the tenderloin over the direct flame. Monitor carefully to prevent burning while achieving that desirable crust.
Indirect Cooking and Temperature Control
Once seared, transfer the venison tenderloin to the indirect heat zone of your grill. Insert an instant-read meat thermometer into the thickest part of the tenderloin, ensuring it doesn’t touch the bacon or any bone. Close the grill cover and allow the venison to cook gently over indirect heat until it reaches your desired internal core temperature.
For a perfect medium-rare venison, aim for an internal temperature of 130-135°F (54-57°C). For medium, target 135-140°F (57-60°C). Our recipe suggests 140°F (60°C) for a good medium doneness, ensuring a juicy and tender result. Remember that the temperature will rise slightly even after removing the meat from the grill (carryover cooking), so it’s often best to pull it a few degrees before your target.
Resting for Juiciness
Once the venison reaches the appropriate core temperature, immediately remove it from the grill. This next step is crucial for retaining the meat’s juiciness. Wrap the entire bacon-wrapped tenderloin first in baking paper (parchment paper) and then in aluminum foil. This double-layer wrapping helps to trap heat and moisture, allowing the juices to redistribute throughout the meat. Let the venison rest for at least 10-15 minutes before slicing. This resting period is vital for a truly tender and moist roast.
Step 4 – Slice and Serve Your Gourmet Venison
After the essential resting period, carefully unwrap the grilled venison tenderloin from its parchment paper and foil cocoon. The aroma alone will be intoxicating! Using a sharp knife, slice the bacon-wrapped tenderloin into elegant medallions, approximately two fingers wide. These substantial slices showcase the beautifully cooked venison and the crispy bacon crust.
Unwrap the grilled tenderloin.
Cut into small slices.
Artfully arrange the venison fillets on individual serving plates. Serve immediately with your chosen accompaniments, such as vibrant green Brussels sprouts and creamy, elegant duchess potatoes. These sides perfectly complement the richness of the venison without overpowering it.
For an extra touch of flavor and visual appeal, consider adding a small spoonful of tart cranberry sauce to each plate. The beautiful red hue of the sauce provides a striking contrast against the meat and greens, while its sweet and tangy notes cut through the richness of the venison and bacon, creating a truly balanced and delightful bite. This bacon-wrapped venison tenderloin is not just a meal; it’s a gourmet experience designed to impress and satisfy.
More Delicious Recipes to Complement Your Meal
Looking to expand your culinary repertoire or find more delightful dishes to accompany your bacon-wrapped venison? Here are some other yummy recipes that you might enjoy, ranging from traditional Austrian fare to hearty grilled options:
- Tafelspitz (Austrian Prime Boiled Beef): A classic, elegant Austrian dish perfect for a comforting meal.
- Smoked Prime Rib (created by girlcarnivore.com): For those who love slow-smoked, succulent beef.
- Apfelkren (Austrian Horseradish Sauce): A zesty, apple-infused horseradish sauce that pairs wonderfully with rich meats.
- Chive Sauce: A simple yet flavorful sauce that brightens any dish.
- Egg Salad: A quick and easy classic for a lighter meal.
- Christmas Charcuterie Board: Perfect for appetizers or festive entertaining.
🍗 Adaptations and Variations for Your Venison Tenderloin
While grilling offers an unparalleled flavor, this versatile bacon-wrapped venison tenderloin recipe can easily be adapted for indoor cooking if you don’t have a grill or if the weather isn’t cooperating. The key is to replicate the searing and indirect cooking process:
Oven Method:
To prepare this dish indoors, first sear the bacon-wrapped venison tenderloin in an oven-safe skillet (cast iron works wonderfully) over high heat on your stovetop. Sear all sides for about 2-3 minutes per side until the bacon is crispy and the venison has a good brown crust. Then, transfer the skillet directly to a preheated oven set to around 375°F (190°C). Cook until the desired internal temperature is reached, typically 15-25 minutes depending on the thickness of your tenderloin and your preferred doneness. Always use an instant-read thermometer to ensure accuracy.
Flavor Variations:
Feel free to experiment with different seasoning blends! Consider a garlic-herb rub for a Mediterranean twist, or a spicy chipotle rub for a bold kick. You could also infuse the bacon by brushing it with a maple glaze before wrapping for a sweet and savory combination. For an even more luxurious touch, try stuffing the tenderloin with a mixture of mushrooms and herbs before wrapping it in bacon.
Using an instant-read thermometer is highly advisable for any method, but especially when cooking leaner meats like venison. This crucial tool takes the guesswork out of cooking, helping you achieve the precise core temperature needed for perfect doneness every time and preventing any unpleasant surprises of overcooked or undercooked meat.
🍽 Essential Equipment for Grilling Success
Having the right tools makes all the difference when preparing this gourmet venison dish. Here’s a list of the equipment you’ll need to achieve perfect results:
- Gas Grill: Essential for achieving that signature smoky flavor and perfect crust.
- Instant-Read Thermometer: Your best friend for ensuring perfectly cooked meat to the desired doneness, preventing over or undercooking.
- Sharp Knife: Crucial for removing silver skin cleanly and slicing the cooked tenderloin effortlessly.
- Small Bowl: For mixing your seasoning blend and avocado oil into a paste.
- Brush: Ideal for evenly applying the marinade paste to the venison.
- Cling Film (Plastic Wrap): Used to tightly wrap the marinated meat for optimal flavor infusion in the refrigerator.
- Aluminum Foil: For wrapping the cooked tenderloin during the crucial resting period to retain juices.
- Parchment Paper: An inner layer during resting to prevent the foil from directly touching the meat, contributing to a perfect finish.
💭 Expert Tip for Maximum Flavor
For the absolute best flavor experience, let your marinated venison tenderloin steep in the refrigerator overnight. This extended marination time allows the herbs and spices to deeply infuse the meat, resulting in a more tender, flavorful, and aromatic roast that will truly impress.
If you find yourself with any leftover cooked meat from your festive dinner, don’t let it go to waste! This delightful recipe for Christmas Sausage Rolls offers a creative and delicious way to use up those savory remnants.
Craving more venison? Be sure to check out Sherry’s excellent post for nine more easy venison recipes that are sure to satisfy any wild game enthusiast!
More Mouthwatering Recipes for You to Explore
Continue your culinary adventure with these additional recipes, perfect for various occasions and tastes:
- Dutch Oven Mac and Cheese: A creamy, comforting classic, perfect for family dinners.
- Tafelspitz – Austrian Prime Boiled Beef: A rich and flavorful traditional Austrian main course.
- Sweet Corn Soup: A delightful and light starter or side dish.
- Crockpot Turkey Tenderloins (created by glendaembree.com): An easy and tender poultry option for your slow cooker.
- Homemade Mini Cheeseburger: Fun and delicious for parties or casual meals.
- Chive Sauce: A versatile and fresh herb sauce that complements many dishes.
- Old Fashioned Sloppy Joes (created by thymeforthetable.com): A nostalgic and crowd-pleasing favorite.
🙋🏻 Frequently Asked Questions About Cooking Venison
Removing the silver skin is crucial for two main reasons. Firstly, this connective tissue is extremely tough and will remain chewy even after cooking, significantly impacting the texture and enjoyment of the meat. Secondly, the silver skin creates an impermeable barrier, preventing your delicious marinade from properly penetrating and flavoring the venison underneath. A tender, well-seasoned roast truly depends on this preparatory step.
When grilling, especially with high heat, it’s essential to use oils with a high smoke point to prevent burning and the formation of harmful compounds. Excellent choices for grilling venison include avocado oil, which is used in this recipe, as well as peanut oil and refined coconut oil. These oils can withstand the high temperatures required for searing without imparting unwanted flavors or breaking down.
While venison tenderloin is ideal for its tenderness and quick cooking, you could adapt this recipe for other lean cuts like venison backstrap. However, cooking times and temperatures would need to be adjusted, and you might consider brining or velveting to ensure tenderness due to the lower fat content of wild game.
The initial searing over high heat is quick, designed to crisp the bacon. After searing, moving the venison to an indirect heat zone is key. This allows the bacon to continue rendering and crisping gently without burning, while the tenderloin slowly cooks to your desired internal temperature. If you notice the bacon getting too dark, you can loosely tent it with aluminum foil during the indirect cooking phase.
If you embark on creating this delicious bacon-wrapped venison tenderloin recipe, please let me know how much you enjoyed it by leaving a ★★★★★ star rating and a comment below. Your feedback is truly awesome and appreciated! You can also sign up for our Newsletter to receive weekly delicious homemade recipes directly to your inbox. Don’t forget to follow me on Pinterest or Instagram and share your culinary creations with me. Just tag me @combinegoodflavors and use the hashtag #combinegoodflavors, so I don’t miss seeing your masterpiece!
📖 Recipe
Bacon Wrapped Venison Tenderloin
Nora
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Equipment
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Gas Grill
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Instant-read thermometer
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Sharp knife
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Small bowl
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Brush
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Cling film
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Aluminum foil
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Parchment Paper
Ingredients
- 500 g Venison tenderloin
- 100 g bacon strips
- 2-3 tablespoon Game seasoning
- 2 tablespoon avocado oil
Optional
- 1 tablespoon Cranberry sauce
Instructions
Step 1: Prepare the deer tenderloin
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First of all, remove the silver skin from the venison tenderloin. To do this, run the tip of a sharp knife under the silver skin, grip it firmly, and cut it away with the blade slightly inclined to avoid losing meat.
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Once the silver skin is removed, wash the meat thoroughly and pat it completely dry with a paper towel.500 g Venison tenderloin
Marinate the tenderloin
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You can use a ready-made venison seasoning blend, or season it to taste with herbs like thyme and rosemary, along with salt and pepper. The choice is yours for personal preference.2-3 tablespoon Game seasoning
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To prepare the marinade, place two tablespoons of avocado oil in a small bowl and mix it with two to three tablespoons of the venison seasoning.2 tablespoon avocado oil, 2-3 tablespoon Game seasoning
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Stir the mixture thoroughly until it achieves a smooth, paste-like consistency, ensuring all spices are well combined.
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Using a pastry brush, generously apply this aromatic spice paste over the entire surface of the venison tenderloin.
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Wrap the marinated meat tightly in cling film and place it in the refrigerator to steep for at least two hours; preferably, marinate overnight for deeper flavor.
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One hour before you intend to begin grilling, take the venison out of the refrigerator to allow it to warm up to room temperature for more even cooking.
Step 2 – Prepare Your Grill
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Preheat your gas grill to approximately 392 °F (200 °C). Configure your grill for two-zone cooking: turn off one burner to create an indirect grilling zone, where the meat will finish cooking after being seared over the sizzle zone or direct high heat.
Step 3 – Wrap and Grill the Tenderloin
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Lay the bacon strips on a cutting board in a crosshatch pattern, creating a weave. Place the marinated venison tenderloin on top of the crossed bacon strips and carefully wrap it up, ensuring the meat is fully encased.100 g bacon strips
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Transport the wrapped fillet(s) to the grill. Sear them over the hottest part of the grill (sizzle zone or direct flame) for about 2-3 minutes on each side to crisp the bacon and develop a rich crust.
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After searing, insert an instant-read thermometer into the thickest part of the fillet and move it to the indirect heat zone. Close the grill cover to allow it to cook evenly.
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Continue grilling over indirect heat until the venison reaches your desired internal core temperature. For a medium cooking level, aim for 140 °F (60 °C).
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Once the meat has reached the target temperature, remove it from the grill and immediately wrap it first in baking paper, then tightly in aluminum foil. This crucial step allows the juices to redistribute, ensuring a tender and moist roast.
Step 4 – Slice and Serve Your Masterpiece
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After a 10-15 minute resting period, remove the wrapping and, using a sharp knife, carefully slice the bacon-wrapped tenderloin into appealing medallions, each approximately two fingers wide.
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Artfully divide the tenderloin slices among your serving plates. Serve immediately with complementing sides like Brussels sprouts and creamy duchess potatoes for a complete and elegant meal.
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If desired, add a spoonful of tart cranberry sauce to each plate. Its vibrant red color provides a beautiful visual contrast and its tangy sweetness perfectly complements the rich venison.1 tablespoon Cranberry sauce
Nutrition values are estimates only, using online calculators. Please verify using your own data.
❤️ You Might Also Enjoy These Complementary Recipes
Elevate your dining experience further with these hand-picked recipes that perfectly complement the rich flavors of venison, or offer delightful alternatives for your culinary adventures:
- Brussels Sprouts with Chestnuts and Bacon {20 minutes}
- Chestnut and Porcini Mushroom Soup {Dutch Oven}
- Duchess Potatoes – Piped Mashed Potatoes – On the Grill
- How to make Duchess Potatoes in the Oven
⛑️ Important Food Safety Guidelines
Ensuring food safety is paramount when cooking any meal, especially with wild game. Please adhere to these essential guidelines to protect yourself and your guests:
- Minimum Cooking Temperature: Always cook meat to its recommended minimum internal temperature. For venison, while some prefer it medium-rare, ensuring it reaches at least 165 °F (74 °C) will guarantee safety. Use a reliable meat thermometer.
- Prevent Cross-Contamination: Never use the same utensils, cutting boards, or platters on cooked food that have previously touched raw meat. Always clean thoroughly or use separate tools.
- Handwashing: Wash your hands thoroughly with soap and warm water before and after handling raw meat to prevent the spread of bacteria.
- Temperature Danger Zone: Do not leave cooked food sitting out at room temperature for extended periods (typically no more than two hours). This is crucial to prevent bacterial growth.
- Never Leave Cooking Unattended: Especially when grilling or searing at high temperatures, always supervise your food to prevent burning or other accidents.
- Use High Smoke Point Oils: As mentioned, when grilling or frying, opt for oils with a high smoke point, like avocado oil, to avoid creating harmful compounds when heated.
- Ensure Good Ventilation: When using a gas stove or indoor grill, always ensure your kitchen is well-ventilated to prevent the buildup of fumes.
For further comprehensive information and guidelines on safe food handling practices, please consult the Safe Food Handling – FDA website.