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"If someone forces you to go one mile, go two miles." (in other words, "Do whatever is expected of you...AND THEN SOME") - Jesus in Matthew 5:41

Suzette's Smokin' Smoked Turkey Bacon-Wrapped Venison Tenderloin with Garlic Cream Sauce

6 thick slices of smoked turkey bacon
2 (3/4 pound) venison...
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Suzette's Smokin' Smoked Turkey Bacon-Wrapped Venison Tenderloin with Garlic Cream Sauce6 thick slices of smoked turkey bacon2 (3/4 pound) venison tenderloin roasts2 teaspoons olive oil, divided¼ teaspoon onion powder, divided1 pinch kosher salt and ground black pepper to taste2 tablespoons butter1 (8 ounce) package sliced mushrooms2 cloves garlic, chopped1 tablespoon chopped green onion, or more to taste½ cup heavy whipping cream, or more to tasteStep 1Preheat grill or oven to 375 degrees F (If grilling, mesquite wood really brings out the flavor of the venison and the turkey bacon)Step 2Place bacon on a slotted baking pan.Step 3Bake the smoked turkey bacon in the preheated oven until partially cooked but still flexible, 6 to 8 minutes.Step 4Brush venison tenderloins with olive oil and season with onion powder, salt, and black pepper. Place tenderloin roasts side by side and wrap them together in strips of partially cooked bacon. Place into a roasting pan.Step 5Roast until smoked turkey bacon is browned and an instant-read meat thermometer inserted into the thickest part of a tenderloin reads at least 145 degrees F... about  45 min to an 1 hour.Step 6Heat butter in a saucepan over medium heat; cook and stir mushrooms and garlic in hot butter until mushrooms are soft, 8 to 10 minutes. Stir green onion into mushroom mixture; pour in cream. Cook, stirring often, until sauce is heated through. Serve sauce with tenderloins.

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I love Jackson Hole WY!
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Made my first ever harvest during this turkey season!! I enjoyed some amazing turkey nuggets the next night!

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