Ingredients
6 thick slices bacon
2 venison backstraps
2 tsp rice bran oil, divided
¼ tsp onion powder, divided
SIDS SALT & PEPPER to taste
2 tbsp butter
250 g sliced Portobello mushrooms
2 cloves garlic, chopped
1 tbsp chopped spring onion, more to taste
½ cup heavy whipping cream, more to taste
Directions
Preheat oven to 190°C.
Place bacon on a slotted baking pan and bake bacon in the oven until partially cooked but still flexible, 6-8 minutes.
Brush venison tenderloins with oil and season with onion powder and SIDS SALT & PEPPER. Place tenderloin roasts side by side and wrap them together in strips of partially cooked bacon then place into a roasting pan.
Roast until bacon is browned and an instant-read meat thermometer inserted into the thickest part of a tenderloin reads at least 65°C, about 1 hour.
Heat butter in a saucepan to medium then cook and stir mushrooms and garlic in hot butter until mushrooms are soft, 8-10 minutes. Stir spring onion into mushroom mixture then pour in cream. Cook, stirring often, until sauce is heated through. Serve sauce with tenderloins.
