posted by Terra80 04-11-101 3:35 PM
Bacon-Wrapped Venison
1 1/2-2 lbs. venison tenderloin
2 T. olive or veg. oil
1 clove garlic, minced
1/2 c. flour
3/4 t. salt
1/2 t. pepper
1/2 lb. fresh mushrooms, sliced
4 bacon strips
1 T. cornstarch
1 1/4 c. beef broth
2 T. minced fresh parsley (optional)
Rub loin with 1-2 t. oil and the garlic. Combine flour, salt and pepper. Sprinkle over loin and shake off excess.
In skillet, brown meat on all sides in remaining oil. Remove and keep warm. In same skillet, saute' mushrooms til tender; remove and set aside.
Wrap bacon around meat, securing with toothpicks. Return to skillet. Cook over medium heat til bacon is crisp and thermometer inserted reads 160º, turning frequently. Remove and keep warm.
In small bowl, combine cornstarch and broth til smooth. Add to skillet. Bring to boil, cook and stir 2 minutes or til thickened. Add parsley and reserved mushrooms; cook and stir til heated through. Discard toothpicks from meat and serve with sauce.
Yield: 6-8 Servings
Source: Taste of Home magazine (Ron & Phyllis Abrams, Alton, NY)