• 6 thick slices bacon
• 2 (3/4 pound) venison tenderloin roasts (can be substituted)
• 2 teaspoons olive oil, divided
• ¼ teaspoon onion powder, divided
• kosher salt and ground black pepper to taste
• 2 tablespoons butter
• 1 (8 ounce) package sliced cremini mushrooms
• 2 cloves garlic, chopped
• 1 tablespoon chopped green onion, or more to taste
• ½ cup heavy whipping cream, or more to taste
• Preheat oven to 375 ℉.
• Place bacon on a slotted baking pan.
• Bake bacon in the preheated oven until partially cooked but still flexible, 6 to 8 minutes.
• 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.
• Roast until bacon is browned and an instant-read meat thermometers inserted into the thickest part of a tenderloin reads at least 145℉, about 1 hour.
• 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 mixtures; pour in cream. Cook, stirring often, until sauce is heated through. Serve sauce with tenderloins.
© Recipe courtesy of Huntmom at Allrecipes.com © Photo by DIZ♥
MARCH WINE CLUB PAIRING:
Solara Block 4 Guinea Fowl
BOLD WINE STYLE
The western cape of South Africa is one of the most terroir-diverse places, with the oldest viticulture soils and two oceans influencing the climate and endless mountain ranges carving out numerous micro-climates. Founded in 1853, Robertson is dubbed the ‘valley of vines and roses’’ with similar temperatures ranges as Napa Valley, California. These certified organic grapes come from the Hout Baai Farm in the McGregor mountain river valley, a ward of the Robertson wine region, in harmony with nature and a sanctuary for all wild creatures who by their presence create the balance that adds uniqueness to the viticulture. Years of nurturing the land and dedication to preserving it, have established an environment of value to the planet. This single vineyard wine is made with minimal interference, fermentation with natural and approved yeasts.
“Red fruit, cherries, cranberry and spice with vibrant aromatics, showing a young and fresh side of Pinotage. Rich and youthful mouthfeel with a burst of fruit and juicy tannins. Aged eleven months on the lees in 8-10 year old French oak barrels..” – Lourens Van Der Westhuizen, Winemaker
Winemaker: Lourens Van Der Westhuizen
Appellation: Robertson, South Africa
Varietal: 100% Pinotage
Analysis: 13.5% alcohol / volume
Critical Acclaim: Reviewed & approved by Doug Frost, Master Sommelier and Master of Wine.
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