The #1 rated deer recipe on RecipeZaar since 2005! It's deer season again, and you know what that means - a lot of 'Zaar chefs trying out THE venison recipe again or for the first time. Thanks for all the reviews. Hands-down, this is the BEST deer meat recipe in America. Even those who don't like wild game meat will fight for a piece of this. **I will warn you, that this creates almost a "candy tenderloin." You can see from the reviews how many people love it, but if you're looking for a gamey dish that brings out the purely meaty taste of your venison, this is not for you.
- Mix brown Sugar and Soy sauce together in a bowl. They should combine nicely into a soupy soy liquid.
- Put Deer Loin in a cooking tray and pour Brown Sugar/Soy Sauce mixture over loin. Roll tenderloin over in mixture, completely covering it.
- Let meat marinate in mixture at least 3 hours or overnight in fridge. It's best to marinate for 8 hours if you have the time. Also GREAT to use a Food Saver or other Vacuum device to Vacuum pack/seal the meat with Marinade. With this method, you can achieve Overnight-level marinade in just a couple hours!
- Remove loin from tray, and place on a slotted bake sheet with a drip pan or aluminum foil below to catch dripping. Don't throw away marinade.
- Wrap a piece of bacon around the very end of the tenderloin, securing the bacon strip with a toothpick.
- Repeat this process until the entire loin is wrapped in ten or so bacon "loops." The tenderloin should look like an arm with a bunch of wrist watches on it, the watches being the bacon strips.
- Drizzle remaining marinade over deer loin. You can continue to baste the loin with the marinade throughout the cooking process with either a brush or a turkey baster.
- Place on center rack in oven and bake at 350°F for 30-40* minutes. *This should cook the meat to about Medium. For those of you who prefer rare meat (like me), cut the time to 25-30 minutes and then follow with the "OPTION 2" step below regarding searing.
- OPTION 1 - with about 10 minutes of cooking time left, you can lightly dust the top of the loin with white sugar. This creates a sweet crust on top of the bacon. Might be too sweet for some. Try doing it on just HALF of the loin to see if you like it!
- OPTION 2 - For a crispier crust and crispier bacon, remove Loin from oven and place the Loin(s) directly on a Grill over medium-high heat to sear the bacon and outer loin. (Thanks to all of you reviewers who taught me this. It's a great step for those of us who like a cooked crust and a pink center).
- Remove from oven and place on cutting board. Using a knife, cut the loin between each strip of bacon so that you have many pieces of meat, each with their own toothpick.
- You can eat these pieces directly from the toothpick or remove the toothpick and eat like steak. You can thank me later.
- The next day, try the leftovers on a wheat bun with spicy BBQ Saucefor an awesome leftover sandwich.
Definitely a must try dish, very tender, easy to make and only requires a few ingredients. I also turned the stove on broil for the last 5 minutes to get the crispy edge of the bacon.
Perfect! I can't eat soy so I sbstituted 3/4 cup Lea & Perrins Worcestershire sauce instead. Also added sweet paprika, powdered garlic, 2 tsps. powdered curry, etc. to the sauce. Baked 20 min. (tenderloid pieces)--perfect, medium rare.
This is a family favorite! Something I make AT LEAST a couple times a month. I am now on a low-sodium diet for health reasons. So I sub the Mrs. Dash Spicy Teriyaki marinade for soy sauce now. Still turns out great!