Bacon-Wrapped Tenderloin Medallions

Recipe courtesy of Matt DuCharme
Photography By Jennifer Rubenstein | December 01, 2013


Slice tenderloin into ¼-inch-thick medallions and soak overnight in marinade of choice in a sealed bag.

Marinade Option 1: Homemade Italian
Marinade Option 2: South of the Border

Roll each medallion in a single slice of bacon and secure in place with toothpick.

Cook prepared medallions in a preheated oven (350° for 20 minutes or until center is 155°–160°) or on a grill for 15–20 minutes.

While cooking, baste the medallions with remaining marinade.



  • 1 venison tenderloin (backstrap)
  • 1 pound bacon (any style)
  • Homemade Italian or South of the Border Marinade*
Build your own subscription bundle.
Pick 3 regions for $60