This recipe combines some of my favorite “home-style” ingredients: breadcrumbs, bacon, and cream of mushroom soup. It’s perfect on a cold winter’s day, and is paired excellently with mashed potatoes and baked mac and cheese. If you are looking for a savory, stick to your ribs kind of tenderloin recipe, I encourage you to try this! The audience I was cooking for prefers their meat well done (why, I do not know, since this cut of meat really should not be cooked over medium) and the recipe times are for a well done tenderloin (blehh), however if you want to maximize the full flavor and tenderness, reduce your cooking time to only 5-8 minutes.
- Venison tenderloin, cut into 4 ounce pieces
- 1/2 cup season Italian breadcrumbs or panko
- 1 egg, whisked
- 3-4 slices of bacon, 1 per piece of tenderloin
- 1 can cream of mushroom soup
- 2 tablespoons butter
- Preheat oven to 400 degrees.
- Cut your tenderloin into 4 ounce pieces.
- Wrap with one slice bacon. (REAL bacon y’all).
- Dip each piece in egg batter (just 1 egg, cracked and whisked).
- Completely coat in bread crumbs.
- In a pan, melt 2 TBS butter, then heat each piece for 1-2 minutes on each side.
- Coat the bottom of dish with 1/3 can of cream of mushroom soup.
- Place all tenderloin pieces into dish, then cover with remaining cream of mushroom soup.
- Bake 5-8 minutes (20 for well-done).