1 to 1.5# venison tenderloin
3 garlic cloves, slivered into thirds
1 cup red wine
1/4 cup teriyaki sauce
3 slices bacon
With a small knife, cut slits in the tenderloin. Insert garlic cloves. Wrap bacon slices around tenderloin securing with toothpicks. Put in Ziplock bag; add wine and teriyaki sauce and refrigerate for three hours.
Remove tenderloin from refrigerator about 30 minutes before ready to cook. Put a little olive oil in pan heat until hot. Sear tenderloin on all sides in hot pan, about 4 minutes. Cover pan and put in the oven set to 450F for 18-21 minutes for rare.
Remove tenderloin from oven, tent with foil and let rest for 5 minutes. Slice and serve.
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3 comments:
I used to live in colorado where we ate elk and venison everything (tacos, casserole, etc.). I miss it so much!
Hi Karen,
My husband likes to go deer hunting, will have to keep this in mind. Love Mexican food, looks like you have some interesting twists on dishes.
-Gina-
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