This post is dedicated to Linda Bise and my super cook, husband, Jim. Jim wins chef award again! Actually, I win too because I got to eat it. AND, my dear friend Linda wins buck hunter of the year for the past two years. She seems so delicate and refined yet she is the one I want to be stranded with during an apocolypse. She knows how to find dinner for the winter when it comes to venison. Not only can she outhunt most folk (no offense Tony and the rest of you guys), she field dresses her own deer by herself. She is super woman in my eyes. Her deer meat is always tender, beautifully cured and tasty. This center photo is Linda and her buck. Look at that meat in the photo to the left. It is so pure, tender and oh so tasty wrapped in bacon and slathered in ramp mushroom cream sauce. This is a bit of heaven.
Ingredients
- 6 thick slices bacon
- 2 (3/4 pound) venison tenderloins
- 2 teaspoons olive oil, divided
- kosher salt and ground black pepper to taste
- 2 tablespoons butter
- 1/2 pound sliced mushrooms (your choice). If you ever have enough morels, this would be the exception to use them in a recipe.
- 3 whole ramps white and green parts chopped separately (use greens and all white parts above the roots). You can substitute garlic and green onion for the ramps if you have to.
- 1/2 cup heavy whipping cream
Preheat oven to 375 degrees F (190 degrees C). Bake bacon in the preheated oven until partially cooked but still flexible, 6 to 8 minutes. Brush venison tenderloins with olive oil and season with salt, and black pepper. Place tenderloins side by side and wrap them in strips of partially cooked bacon. 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 145 degrees F, about 1 hour.
Heat butter in a saucepan over medium heat; stir mushrooms and white parts of ramps in hot butter until mushrooms are soft, 8 to 10 minutes. Stir green parts of ramps into mushroom mixture; add cream. Cook, stirring frequently, until sauce is heated through. Pour sauce over venison tenderloins. Serve and enjoy.
You can eat that? 