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Delicious Bacon-Wrapped Tenderloin and Heart Recipe
An easy and fast recipe for those times you come home from the hunt successful. You can also use backstrap in this recipe.
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course:
Main Course
Cuisine:
American
Keyword:
backstrap, bacon, easy, fast, heart, tenderloin, venison
Author:
MH Bonham
Ingredients
1
lb
venison tenderloins
can use backstraps
1
lb
bacon
thick
1
venison heart
1
tbsp
garlic powder
1 1/2
tsp
salt
1/2
tsp
nutmeg
1/8
tsp
pepper
1/2
cup
flour
Instructions
To Prepare the Heart for Cooking
Rinse the heart under cold running water and squeeze out any blood.
Cut out any extra fat and any blood vessels
Slice down the side of the heart and lay it open like a butterfly. You'll see strands of connective tissue. Remove those.
Now, slice the heart so you get about 1/4 to 1/2 inch strips, moving from the top to the bottom of the heart. Those are the strips you'll be cooking.
Mix the flour, salt, and spices. Dredge the heart pieces in the coating. Reserve coating for tenderloin. Set aside heart pieces.
To Prepare the Tenderloin for Cooking
Cut tenderloin into 1-inch thick pieces.
Using the reserved flour coating, coat all tenderloin pieces.
Wrap each piece of tenderloin with a strip of bacon. Use toothpicks or meat netting to secure the bacon.
To Cook Tenderloins and Heart
Take leftover bacon and add to a frying pan and cook on medium.
Add tenderloin and heart pieces
Cook until desired doneness.
Serve with rice or mashed potatoes. Enjoy!