- Dish type
- Side dish
- Mushroom sauce
Venison loins are wrapped in bacon, roasted and served with a creamy mushroom-garlic sauce in this elegant recipe.
15 people made this
- 6 thick slices bacon
- 2 (350g) venison loins
- 2 teaspoons olive oil, divided
- 1/4 teaspoon onion granules, divided
- coarse sea salt and ground black pepper to taste
- 2 tablespoons butter
- 225g sliced cremini mushrooms
- 2 cloves garlic, chopped
- 1 tablespoon sliced spring onions, or more to taste
- 120ml whipping cream, or more to taste
MethodPrep:15min ›Cook:1hr10min ›Ready in:1hr25min
- Preheat oven to 190 C / Gas 5.
- Cook bacon until partially cooked but still flexible, 6 to 8 minutes.
- Brush venison loins with olive oil and season with onion granules, salt and black pepper. Place loin roasts side by side and wrap them together in strips of partially cooked bacon. Place in a roasting pan.
- Roast until bacon is browned and a meat thermometer inserted into the thickest part of a loin reads at least 65 C (145 F), about 1 hour.
- Heat butter in a saucepan over medium heat; cook and stir mushrooms and garlic in hot butter until mushrooms are soft, 8 to 10 minutes. Stir spring onion into mushroom mixture; pour in cream. Cook, stirring often, until sauce is heated through. Serve sauce with loins.
Reviews & ratingsAverage global rating:(75)
Reviews in English (60)
With a freezer full of venison and tired of cooking it the same old way all the time I was very excited to see this recipe. This turned out very tender, juicy and flavorful. Next time I make it I will skip the cream altogether, too runny and I think it would be great with just the mushrooms and garlic sauteed in the butter. I didn't have thick sliced bacon so I used regular. It is a must to keep an eye on this and use a thermometer. Venison does not require long cooking times and mine was completed prior to the hour this recipe recommends. I inserted a digital meat thermometer with probe into the meat before putting it into the oven. My tenderloin took approximately 45 minutes to get to 145 degrees, however the two tenderloins I used weighed only one pound together. Once to temp, I removed from oven and let it set for about 10-15 minutes before eating. The meat temperature ended up raising to around 157 degrees upon resting. Perfectly pink when carved. The bacon did not end up getting crispy even after precooking for 8 minutes and baking, which surprised me.-28 Feb 2013
Actually I combined this recipe with another. I used another recipe for the marinade of red wine and apple vinegar ,garlic ,rosemary and thyme. I marinaded the two loins and 8 small steaks overnight. Reduced the marinade and added two tablespoons of grape jelly to tone down the tang of the vinegar. I seared the loins in a black iron skillet with ghee and then wrapped the loins in the bacon,took more like 15 minutes to get the bacon right at 350 in the oven. I then sautéed 2 shallots,3 cloves of garlic 1 sweet onion and 3 cups of mushrooms in the bacon drippings. Placed the mushrooms in a baking dish with the bacon wrapped loins and baked for about 40 minutes. Seared the steaks in bacon fat. I removed the bacon ,diced it and crisped it up in the skillet while the loins rested. Plated the sliced loins atop the mushrooms along with the steaks. Drizzled sauce over meat and garnished with bacon and scallions. YUM!-17 Aug 2014
Superb...simply delicious. I sliced the loins into 1 inch thick medallions, modifying the cooking time accordingly, and using a cast iron skillet to bake them. Place the empty skillet in 375 oven, next to a parchment lined pan of singly layered bacon(1 slice for each medallion), and bake for 15 minutes. During that time rinse the venison medallions in cold water, pat dry with paper towel. At 15 minutes open the oven, remove pan of bacon, leave skillet in oven. Allow bacon to cool.On one side of each slice of bacon, lay a venison medallion, sprinkle with seasonings,and fold bacon over top. Carefully remove skillet from oven. Pour excess bacon drippings into skillet, arrange medallions in drippings, and return skillet to oven. Bake 375, 20 minutes medium rare.While medallions are baking, saute vegetables. I used 1/2 medium sweet onion (instead of green onion), 8 oz sliced baby portabella mushrooms, and 1 tbsp minced garlic in 4 tbsp butter. Keeping heat at medium while sauteing to prevent burning. Did not use cream. Towards the end I added 1/2 tsp marjoram, 1 tsp parsley, sprinkle of salt, grate of pepper.Remove skillet from oven and allow venison to set 8 minutes. I baked some medium golden potatoes as a side dish and served the sauteed vegetables over both meat and taters.I've also made this recipe using pork/beef loin. And added many vegetables to the saute' such as spinach, summer squash, broccoli, cauliflower, sweet peppers, etc. This recipe is simply stellar.-26 Mar 2015
Creamy Tuscan Chicken
Be sure to have some crusty bread on hand, because this sauce is KILLER. When it comes to chicken breast recipes, its hard to beat this one.
Made it? Let us know how it went in the comment section below!
boneless skinless chicken breasts
Freshly ground black pepper
- In a skillet over medium heat, heat oil. Add chicken and season with salt, pepper, and oregano. Cook until golden and no longer pink, 8 minutes per side. Remove from skillet and set aside.
- In the same skillet over medium heat, melt butter. Stir in garlic and cook until fragrant, about 1 minute. Add cherry tomatoes and season with salt and pepper. Cook until tomatoes are beginning to burst then add spinach and cook until spinach is beginning to wilt.
- Stir in heavy cream and parmesan and bring mixture to a simmer. Reduce heat to low and simmer until sauce is slightly reduced, about 3 minutes. Return chicken to skillet and cook until heated through, 5 to 7 minutes.
- Serve with lemon wedges.
Nutrition (per serving): 380 calories, 29 g protein, 5 g carbohydrates, 1 g fiber, 2 g sugar,28 g fat, 14 g saturated fat, 250 mg sodium