Wild Game Wednesday: Tenderloin With A Twist

We eat a lot of deer meat around here.
In fact, we don’t buy any beef from the grocery store.
Since deer season just wrapped up,
I have a freezer full of deliciousness to experiment with.

My husband did a great job
packaging his harvest this year.
The packages were clearly labeled &
the tenderloins were already cut into individual portions.
(Thank you for making my life easier!)

Tenderloin is a favorite around our house
and one of our favorite ways to cook it is wrapped in bacon.
It’s delicious & the fat keeps it from drying out.
Plus, it’s bacon, it makes everything better!

We like to experiment with different marinades
and for this recipe I added an Asian twist.

What You Need

2 lb of venison tenderloin
(can sub beef/pork)
(we cut ours into single serve portions)

1 cup Asian ginger dressing

1tbsp Worcestershire sauce

1/2 pack of bacon


>>mix the dressing & sauce

>>marinate the meat in mixture for at least 2 hours
(I left it overnight in the fridge)

>>preheat oven to 400 degrees

>>wrap meat in bacon

>>seer in cast iron skillet until bacon starts to crisp

>>pop entire skillet in oven for 30 minutes or until medium


You could add peppers, onions,
or mushrooms if you’d like.
I sautéed 1/2 an onion in
the pan with mine.

This was a huge hit at our house.
We hope you enjoy it just as much!
What are some of your favorite marinades??
Share in the comment section below!

Caitlin (1)


  1. Jan Moseley says:

    I love to read your posts. Recipe sounds wonderful. On another note, so glad you guys found Cleatus from your posts he is part of the family. Keep posting love to read the ventures.

    • Caitlin says:

      Thanks Jan, we were so relieved to find him!! Please thank Roy for Creeks hat, he wears it all the time. It’s so cute!!

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