Bacon-Wrapped Venison

• 1-1/2 to 2 pounds venison tenderloin
• 2 tablespoons olive oil, divided
• 1 garlic clove, minced
• 1/2 cup all-purpose flour
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 pound sliced fresh mushrooms
• 4 bacon strips
• 1 tablespoon cornstarch
• 1-1/4 cups beef broth
• 2 tablespoons minced fresh parsley, optional

1. Rub tenderloin with 1-2 teaspoons of oil and the garlic. Combine the flour, salt and pepper; sprinkle over tenderloin and shake off excess. In a skillet, brown tenderloin on all sides in remaining oil. Remove and keep warm. In the same skillet, saute mushrooms until tender; remove and set aside.
2. Wrap bacon around tenderloin, securing the ends with toothpicks. Return to skillet. Cook over medium heat until bacon is crisp and a thermometer inserted into tenderloin reads 160u0b0, turning frequently. Remove and keep warm.
3. In a small bowl, combine cornstarch and broth until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Add parsley and reserved mushrooms; cook and stir until heated through. Discard toothpicks from tenderloin; serve with mushroom sauce.

tenderloin, olive oil, garlic, allpurpose, salt, pepper, mushrooms, bacon strips, cornstarch, beef broth, fresh parsley

Taken from www.tasteofhome.com/recipes/bacon-wrapped-venison/ (may not work)