Simply Cookin' regular contributor Gail Prather offers a recipe for a quick dinner.

"If you don't have venison tenderloin available, try using pork tenderloin. Either way, a very yummy dish!" Prather says.

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 fresh mushrooms, sliced

4 bacon strips

1 tablespoon cornstarch

1 1/4 cups beef broth

2 tablespoons minced fresh parsley, optional

Rub tenderloin with 1 to 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, saut mushrooms until tender; remove and set aside.

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 160 degrees F, turning frequently. Remove and keep warm.

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.

Makes 6 to 8 servings.

Gail Prather,
Grand Island