Reel Recipes: Sweet Bacon-Wrapped Venison Tenderloin

Reel Recipes: Sweet Bacon-Wrapped Venison Tenderloin

Reel Recipes: Sweet Bacon-Wrapped Venison Tenderloin



This recipe has been rated #1 on RecipeZarr® since 2005 and continues to gain attention! Reviews show that it is the BEST deer meat recipe in America which, definitely makes it worth trying. Even those who do not like the wild game meat will fight for a piece of this!


Prep time: 10 Min

Cook time: 1 Hour 20 Min

Serves: 2-3



  • 2 lbs of venison tenderloins ( a single deer, Moose, or Elk)
  • ½ lb thin sliced bacon
  • 3 cups of dark brown sugar
  • 2 cups of soy sauce
  • ¼ cup of white sugar (optional for added sweetness)



  1. Mix brown sugar and soy sauce together in a bowl. They should combine nicely into a soupy liquid.
  2. Put the meat in a baking tray and pour the brown sugar/soy sauce over the tenderloin so it is completely covered.
  3. Let the meat marinate in mixture for at least 3 hours or even overnight in fridge. It's best to marinate for 8 hours if you have the time.
  4. Remove tenderloin from tray, and place on a slotted baking sheet with a drip pan or aluminum foil below to catch dripping. When completed, set marinade to the side to use later on.
  5. Wrap a piece of bacon around the very end of the tenderloin, securing the bacon strip with a toothpick.
  6. Repeat this process until the entire tenderloin is wrapped in ten or so bacon "loops."
  7. Drizzle remaining marinade over tenderloin.
  8. For medium to well done meat: place on center rack in oven and bake at 350°F for 30-40 minutes.
  9. Remove from oven and place on cutting board. Using a knife, cut the tenderloin between each strip of bacon so that you have many pieces of meat, each with their own toothpick.


For those that like their meat more rare follow these steps for cooking:

  1. Place on center rack in oven and bake at 350°F for 30-40 minutes.
  2. Remove tenderloin from oven and place directly on a grill over medium-high heat to sear the bacon and outer edges which creates a crispy taste.


You can eat these directly from the toothpick or remove the toothpick and eat like steak.

Megan Radtke

Megan Radtke is an accomplished hunter and angler with a unique ability to share her love for the great outdoors and all things wild with her family and friends. Growing up in a region known to sportsman for its wide variety of hunting and fishing opportunities, Megan immersed herself in a Central Wisconsin lifestyle filled with options. For example: deciding which tree stand to hunt after school or if she’d have better luck fishing instead were just some of the decisions this young woman had to make. Surrounded by an outdoors bound family, filled with love and mentors galore Megan grew up hook and worm fishing for native brook trout and rifle hunting whitetail bucks. She had soon discovered however that wasn’t challenging enough so over the years she’s taken on fly fishing and bow hunting, actually quitting rifle hunting altogether. It soon became apparent that chasing whitetails and longbeards wasn’t enough for her, so she set her sights on something even bigger: Black Bear. Bear hunting was relatively new for Megan’s family, but she pursued it with tenacity, finding a new passion and even harvesting a Pope and Young bruin. Outside of hunting, Megan is an avid photographer, having been published by the Montana Department of Tourism. She also loves sharing her passion for the outdoors with other women and children, introducing them to the sport. She encourages women to break barriers and to prove that they can do what they love while crushing the glass ceiling of a male dominated sport.

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