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Message: <blockquote data-quote="Muzzytipped" data-source="post: 193319" data-attributes="member: 683"> <ul> <li data-xf-list-type="ul">Preheat oven to 375 degrees F (190 degrees C).</li> <li data-xf-list-type="ul">Place bacon on a slotted baking pan.</li> <li data-xf-list-type="ul">Bake bacon in the preheated oven until partially cooked but still flexible, 6 to 8 minutes.</li> <li data-xf-list-type="ul">Brush 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.</li> <li data-xf-list-type="ul">Roast until bacon is browned and an instant-read meat thermometer inserted into the thickest part of a tenderloin reads at least 135 degrees F</li> <li data-xf-list-type="ul">Heat 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.</li> </ul>- - - Updated - - -Ingredients:  [h=2]Venison Medallions with Whiskey, Mushroom & Horseradish Cream Sauce[/h]<ul> <li data-xf-list-type="ul">1 lb Venison tenderloin</li> <li data-xf-list-type="ul">Kosher/sea salt, to taste</li> <li data-xf-list-type="ul">Freshly cracked black pepper, to taste</li> <li data-xf-list-type="ul">2 tbs. butter</li> <li data-xf-list-type="ul">1/2 cup onion, diced</li> <li data-xf-list-type="ul">1 cup button mushrooms, finely diced</li> <li data-xf-list-type="ul">1/2 cup of whiskey</li> <li data-xf-list-type="ul">1/2 cup of beef broth</li> <li data-xf-list-type="ul">dash of salt</li> <li data-xf-list-type="ul">1/4-1/2 cup of sour cream, or to taste</li> <li data-xf-list-type="ul">1/2 tsp. of prepared horseradish, or to taste</li> <li data-xf-list-type="ul">1 tbs. of chives, chopped</li> <li data-xf-list-type="ul">Milk, a few tablespoons</li> </ul>Directions: <ul> <li data-xf-list-type="ul"> [*=left]Season the venison with salt and pepper [*=left]Chop one cup of mushrooms and 1/2 cup onion [*=left]Saute onions in pan with two tablespoons butter [*=left]Add mushrooms; cook for another five minutes [*=left]Turn burner off and pour 1/2 cup of whiskey into pan. Cook until alcohol evaporates– about a minute [*=left]Pour in 1/2 cup of beef broth and reduce by half [*=left]Reduce heat to low and whisk 1/2 cup of sour cream and 1 teaspoon of horseradish–or to taste [*=left]Whisk in the milk and chopped chives; salt and pepper to taste [*=left]Grill venison until medium rare [*=left]Serve marinade over venison medallions</li> </ul></blockquote>

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