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!
Fantastic! This is a great base recipe! My wife was trying venison for the first time and was very sceptical on even trying it. She did and she loved it! Makes going hunting better for me now;) I would say it makes a taste similar to teriyaki jerky. I tweeked it a little. I did not want to try the sugar on top for fear it would be too sweet. I just used some black pepper instead. I liked the idea of crisping the bacon, but it is 10 degree's outside, so I didn't want to fire up the grill. Instead, when preparing it, I placed the toothpicks on the side so I could turn it to both sides for broiling. When it was nearly done I broiled it on high (electric overn)for about 2 minutes on each side. Be careful and watch closely when broiling, it can burn very quickly. This worked great and the bacon was nice and crispy. Next time I think I will make about half the merinade suggested. There was a ton left over and I used a ziplock bag (marinaded overnight) so I did not need nearly what was made. My cost for the sauce and brown sugar was about $4.00, seems a little hight for 2 pounds of meat. I think half will do the trick just fine. Great recipe. Thanks! Joe
My darling SO just came back from hunting with the tenderloin of venison so I immediately decided to try this recipe. All I can say is WOW. It was loved by everyone, they all had 2nds and there were no leftovers! My SO tells me that I need to try this recipe on a roast as well. I did find that the brown sugar did not dissolve completely in the soya sauce. May try it with maple syrup next time.
I join the multitudes in giving this recipe 5 stars. The marinade can be reduced by 1/2 without a problem. I marinated it overnight in a gallon ziplock bag and found that there was too much marinade to put into my slotted roaster. The trick with this recipe is two-fold. First, determine how well done you want the finished meat to be. (Med. rare is 140 degrees). Then, when the meat is 15 degrees below the that temp, turn on the broiler to crisp the bacon. Flip once. This should only take a few moment. Then take the meat out when it is app. 5-10 degrees less than the desired final temp. *Let the meat rest 10 minutes*! Letting your meat rest assures that juices, which have congregated to the4 center during roasting, have time to work their way out toward the edges. If you don't rest, you'll end up with dry meat, every time! Trust me! This recipe rocks! Peeople who don't ordinarily like game meat will rave. I wouldn't do it with beef or pork, because those meats are too mild to stand up to the marinade. Grea! Thank you!!!
This was so delicious! I used this receipe on elk sirloins and my family just raved about how nice and tender, juicy, sweet and tasty dinner was. I was very proud to say that I got the receipe from recipe Zaar and will definately be back to try others. Thanks for your recipe and the additional step that was included from your users feedback. Very satisfied!!!!!! *****
This recipe is great, I had some smaller tenderloins but used the bacon to hold them together to make a bigger piece. I used Option 2 and seared the bacon in a pan on medium after I pulled it out of the stove. The crispy bacon complemented the sweetness of the sugar and texture of the meat. Add some garlic mashed potatoes with bacon and a Bells Two Hearted Ale and the meal was perfect.
yumyumyum! This is an amazing recipe and so simple. The marinade makes a fantastic glaze/sauce which goes well with sauteed onions and mushrooms. We also had mash potato, and baked aspargus (w olive oil, salt, pepper, oregano and basil) It was a hit with everyone! And it looks amazing, smells amazing as well as tastes amazing.
I served this recipe to my husband and his hunting buddies. They went crazy over it! So much so, that I now am sure to get tenderloins from their hunting trips! I have also used applewood smoked bacon which we prefer.