Bacon-Wrapped Venison Mushroom Sauce (Print Version)
# 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:
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.
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.
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.
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.
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.
06 -
Slice the rested venison into medallions. Plate with generous spoonfuls of the mushroom cream sauce. Serve immediately.
# Notes:
01 -
Allowing the venison to rest before slicing ensures juices remain in the meat, delivering a tender result.