- 6-8 thick bacon slices
- 1 venison tenderloin
- 2 teaspoons olive oil
- 1/4 teaspoon onion salt
- salt and ground black pepper to taste
- 2 tablespoons butter
- 1 cup sliced mushrooms
- 2 cloves garlic, chopped
- 1 tablespoon chopped green onion
- ½ cup heavy whipping cream
Preheat oven to 375°
Brush venison tenderloins with olive oil and season with onion salt, and black pepper. Place tenderloin side by side and wrap them together in strips of partially cooked bacon.
Place into a roasting pan and cook for about 1 to 1 ½ hours.
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 green onion into mushroom mixture; pour in cream. Cook, stirring often, until sauce is heated through. Serve sauce over tenderloins.