Tenderloin goes ridiculously fast at my house. We usually eat the venison tenderloin and heart right after the hunt. If you’ve never had heart before, you’re in for a treat. This is a thick muscle that yields some very high quality meat. You can’t go wrong with it. If you don’t have tenderloin, you can also use backstrap. Be aware that this makes a lot of food and you’ll have leftovers for lunch the next day.
Delicious Bacon-Wrapped Tenderloin and Heart Recipe
- 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
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!