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Bacon-Wrapped Venison with Mushroom

Featured in: Celebrate Every Season with Delicious Recipes

This dish showcases venison backstrap wrapped in crisp bacon, seasoned with herbs and garlic, then roasted to perfection. The highlight is a decadent mushroom cream sauce made from a mix of mushrooms, shallots, Dijon, and fresh thyme, finished with beef broth and cream for richness. Serve the tender venison sliced, topped generously with the velvety sauce. Each bite delivers a savory blend of smoky bacon, earthy mushrooms, and the delicate flavor of lean venison, making this a standout centerpiece for special occasions or festive meals.

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Lily chef cooking Cookingwithmee blog.
Updated on Thu, 26 Jun 2025 16:52:25 GMT
A plate of food with mushrooms and meat. Pin it
A plate of food with mushrooms and meat. | cookingwithmee.com

Bacon wrapped venison backstrap with a silky mushroom cream sauce feels like the ultimate celebration meal in our home. When I want to serve something impressive yet deeply comforting, this dish always steals the show. The backstrap stays juicy wrapped in bacon, layered with earthy herbs, then gets finished with a decadent sauce loaded with mushrooms and a whisper of Dijon. If you want to really wow your family or friends, this is the recipe to try.

I still remember the first time I cooked this for my dad’s birthday. He said it was better than any steakhouse he’d visited, and now it is a go to for every family celebration.

Ingredients

  • Venison backstrap: About two pounds, trimmed of silverskin. Selecting a piece with a deep red color and firm texture means top quality.
  • Bacon: About ten to twelve thin slices. Thin cut crisps up quickly and wraps tightly. Bake extra for snacking.
  • Olive oil: Brings everything together and adds a hint of richness. Choose extra virgin if possible.
  • Fresh rosemary: Chopped. Freshly picked will give the most fragrance.
  • Fresh thyme: Chopped. Adds a woodland aroma and fresh zip.
  • Garlic: Minced. Use fresh cloves for maximum flavor.
  • Black pepper: Freshly ground. Brightens each bite. Grind just before using.
  • Sea salt: Enhances all the other flavors. Use flaky if you can.
  • Mixed mushrooms: About one pound. Try a blend of cremini, shiitake, or oyster for best earthiness. Look for firm caps with no browning.
  • Shallots: Diced. These add a gentle sweetness.
  • Butter: Richness and flavor depth. European style works best.
  • Beef broth: Choose low sodium and high quality for best results.
  • Heavy cream: The secret to a truly lush sauce. Go for real cream here.
  • Dijon mustard: Gives a gentle tang and complexity.
  • Cornstarch mixed with cold water: Only if you want a thicker sauce. Not always needed.
  • Salt and pepper: Season at every step. Taste as you go.
  • Fresh thyme leaves: Scattered on top for freshness.

Step-by-Step Instructions

Trim and Season the Backstrap:
Remove any silver skin from the venison using a sharp knife. Run your fingers along the meat and peel back the tough membrane for the most tender result. Rub the venison with olive oil, then generously sprinkle fresh rosemary, thyme, minced garlic, black pepper, and sea salt on all sides. Let it rest while you prep other ingredients to allow flavors to seep in.
Wrap with Bacon:
Lay bacon slices on a parchment lined board, slightly overlapping. Wrap each slice firmly around the venison backstrap, making sure to overlap a bit to keep moisture in. Gently press to adhere so the bacon stays put.
Sear for Extra Flavor:
Heat a large skillet over medium high and add a drizzle of olive oil. Once hot, carefully lay the bacon wrapped backstrap in the pan. Sear each side for about two minutes until the bacon gets golden and crisp. Tongs make this step easier.
Roast to Perfection:
Preheat your oven to four hundred degrees F. Transfer the seared backstrap to a roasting pan. Use a rack if possible so excess grease can drip away. Roast uncovered for about fifteen to twenty minutes for medium rare. Insert a thermometer; the center should read about one hundred thirty degrees F for juicy results. Rest for ten minutes before slicing to keep it tender.
Make the Mushroom Cream Sauce:
Use the same skillet to capture all the bacon and venison drippings. Add butter and olive oil, then stir in shallots and garlic. Sauté on medium low heat until fragrant, about three minutes. Add sliced mushrooms and a pinch of salt. Cook, stirring frequently, until the mushrooms lose their liquid and begin to brown. This may take up to eight minutes. Pour in beef broth, scraping up any bits stuck to the pan. Let reduce by half. Add heavy cream and Dijon mustard; gently simmer until the sauce thickens. Stir in fresh thyme. Taste for seasoning. If you want a thicker sauce, stir in the cornstarch mixture and simmer for another two minutes.
Serve and Enjoy:
Slice the rested backstrap into thick medallions. Serve hot, draped in plenty of mushroom cream sauce. Garnish with extra herbs for a fresh finish.
A plate of meat with mushrooms and herbs. Pin it
A plate of meat with mushrooms and herbs. | cookingwithmee.com

Whenever I get to use really good wild mushrooms especially plump shiitakes it takes me right back to foraging trips with my uncle We would come home with stained hands and make this together Harvesting those mushrooms felt like finding buried treasure in the woods

Storage Tips

Store leftover venison and mushroom sauce in separate airtight containers in the fridge It keeps well for up to three days I like warming the meat gently in a low oven while slowly reheating the sauce on the stovetop Add a splash of broth or cream to loosen the sauce if it thickens in the fridge For freezing slice the backstrap first and wrap portions tightly the mushroom sauce can be frozen separately though the texture may change a bit on reheating

Ingredient Substitutions

If you cannot find venison backstrap pork tenderloin or beef tenderloin works beautifully Just follow the same steps and adjust roasting time if needed No fresh herbs available Dried rosemary and thyme are fine just use half as much You can substitute button mushrooms if wild varieties are hard to source and green onions work in place of shallots in a pinch

Serving Suggestions

I love serving this with creamy mashed potatoes or garlicky green beans The rich sauce also pairs beautifully with polenta or a heap of buttery egg noodles You can slice leftovers thin for an epic sandwich with crusty bread and arugula For something lighter serve alongside a big spinach salad tossed with vinaigrette

Cultural Context

Venison backstrap is a prized cut in many hunting communities prized for tenderness and flavor Wrapping wild game with bacon is a tradition that keeps lean meat juicy while infusing smoky notes The mushroom cream sauce is inspired by classic French pairings with wild game and showcases the bounty of forests and fields This dish brings together rustic roots and a bit of elegance which is probably why it never fails to impress

A plate of meat with mushrooms on top. Pin it
A plate of meat with mushrooms on top. | cookingwithmee.com

If you want crisper bacon return the wrapped backstrap to the skillet for a quick sear just before slicing

Frequently Asked Questions

→ How do I keep venison backstrap tender?

Use careful trimming, avoid overcooking, and wrap with bacon to provide moisture. Roast to medium-rare for best results.

→ What type of mushrooms work best?

A mix of cremini, shiitake, and oyster mushrooms offers layered flavor and texture. Substitute with any fresh mushrooms available.

→ Can I prepare this dish ahead of time?

You can wrap and season the venison ahead, and prepare the sauce separately. Assemble and finish just before serving for freshness.

→ Is it necessary to thicken the mushroom sauce?

Not always. The sauce should naturally thicken when simmered. Use cornstarch slurry only if a creamier consistency is preferred.

→ What sides complement this main dish?

Serve with roasted potatoes, steamed green beans, or a simple salad for a balanced, flavorful meal.

Bacon-Wrapped Venison Mushroom Sauce

Juicy bacon-wrapped venison paired with a creamy mushroom sauce creates a savory, memorable main dish.

Prep Time
30 Minutes
Cook Time
30 Minutes
Total Time
60 Minutes
By: Lily


Difficulty: Difficult

Cuisine: Modern European

Yield: 6 Servings (6 servings)

Dietary: Low-Carb, Gluten-Free

Ingredients

→ For the Bacon-Wrapped Venison

01 900 g venison backstrap, trimmed of silverskin
02 10–12 slices thin-cut bacon
03 30 ml olive oil
04 2 tablespoons fresh rosemary, finely chopped
05 2 tablespoons fresh thyme, finely chopped
06 4 cloves garlic, minced
07 1 tablespoon freshly ground black pepper
08 1 teaspoon sea salt

→ For the Creamy Mushroom Sauce

09 450 g mixed mushrooms (cremini, shiitake, oyster), sliced
10 2 shallots, finely diced
11 3 cloves garlic, minced
12 30 g butter
13 30 ml olive oil
14 240 ml heavy cream
15 240 ml beef broth
16 2 tablespoons Dijon mustard
17 1 tablespoon fresh thyme leaves
18 Salt and black pepper to taste
19 2 tablespoons cornstarch mixed with 2 tablespoons cold water (optional, for thickening)

Instructions

Step 01

Pat the venison backstrap dry with paper towels and remove any remaining silverskin. Rub all sides with olive oil, chopped rosemary, thyme, minced garlic, freshly ground black pepper, and sea salt. Allow to marinate for 20 minutes at room temperature.

Step 02

Lay bacon slices side by side on a board, overlapping slightly. Place the seasoned venison on top and wrap the bacon tightly around the meat, securing with kitchen twine or toothpicks if needed.

Step 03

Preheat oven to 200°C. Heat an ovenproof pan over medium-high heat and add a little olive oil. Sear the bacon-wrapped backstrap on all sides until the bacon is crisp and browned, about 2–3 minutes per side. Transfer the pan to the oven and roast until the internal temperature reaches 54°C for medium-rare, approximately 15–20 minutes, depending on thickness. Rest the meat for 10 minutes before slicing.

Step 04

In a separate pan, heat butter and olive oil over medium heat. Sauté the shallots for 2 minutes until soft, then add the minced garlic and cook for 1 minute. Add the sliced mushrooms and cook, stirring occasionally, until golden and their liquid has evaporated, around 5–7 minutes.

Step 05

Deglaze the pan with beef broth, scraping any browned bits. Stir in heavy cream, Dijon mustard, and fresh thyme leaves. Simmer until thickened and glossy, about 3–5 minutes. If a thicker consistency is desired, whisk in the cornstarch slurry and cook for an additional minute. Season to taste with salt and pepper.

Step 06

Slice the rested venison into medallions. Plate with generous spoonfuls of the mushroom cream sauce. Serve immediately.

Notes

  1. Allowing the venison to rest before slicing ensures juices remain in the meat, delivering a tender result.

Tools You'll Need

  • Ovenproof skillet or roasting pan
  • Sharp chef’s knife
  • Cutting board
  • Kitchen twine or toothpicks
  • Medium sauté pan

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy (cream, butter)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 520
  • Total Fat: 34 g
  • Total Carbohydrate: 6 g
  • Protein: 49 g