Sweet Bacon Wrapped Venison Tenderloin
Indulge in the irresistible combination of sweet, smoky, and savory flavors with this Sweet Bacon Wrapped Venison Tenderloin recipe. Perfect as an appetizer or a show-stopping main course, this dish showcases tender venison medallions wrapped in crispy, caramelized bacon and glazed with an addictive blend of brown sugar, maple syrup, soy sauce, and aromatic spices like smoked paprika and garlic powder. The broiler finish gives the bacon a beautifully golden, slightly crispy texture that pairs perfectly with the juicy venison. Ready in just 45 minutes, this recipe is a crowd-pleaser that’s both easy to prepare and impressive to serve. Whether you're hosting a dinner party or treating yourself to restaurant-quality wild game at home, these bacon-wrapped bites deliver bold flavor in every tender, smoky-sweet mouthful.
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Recipe Information
Ingredients
- 2 pieces Venison tenderloin
- 12 slices Bacon
- 0.5 cup Brown sugar
- 0.25 cup Maple syrup
- 2 tablespoons Soy sauce
- 1 teaspoon Garlic powder
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Black pepper
- 12 Toothpicks
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with aluminum foil and lightly grease it with olive oil or non-stick spray.
Trim any silver skin or excess fat from the venison tenderloins. Cut each tenderloin into 6 even portions, approximately 2-3 inches long.
In a small bowl, mix the brown sugar, maple syrup, soy sauce, garlic powder, smoked paprika, and black pepper until well combined to create a glaze.
Wrap each venison piece with a slice of bacon, securing the ends with a toothpick.
Brush each bacon-wrapped venison piece generously with the sweet glaze, ensuring full coverage.
Place the prepared pieces on the greased baking sheet, seam side down.
Bake in the preheated oven for 20 minutes. Remove from the oven and brush on an additional layer of glaze.
Turn on the oven’s broiler and broil the tenderloins for 3-5 minutes, or until the bacon is crispy and caramelized. Keep a close eye to prevent burning.
Remove the tenderloins from the oven and let them rest for 5 minutes before serving.
Serve hot as an appetizer or main course, optionally garnished with fresh herbs or accompanied by a side salad.
Nutrition Facts
Calories |
1388 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.2 g | 68% | |
| Saturated Fat | 15.8 g | 79% | |
| Polyunsaturated Fat | 7.2 g | ||
| Cholesterol | 285 mg | 95% | |
| Sodium | 2914 mg | 127% | |
| Total Carbohydrate | 131.7 g | 48% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 123.8 g | ||
| Protein | 96.4 g | 193% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 116 mg | 9% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 1440 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
