by David Draper

Bacon-Wrapped Elk Tenderloin vs. Pan-Seared Venison Tenderloin

In today’s Food Fight, I’m attempting to unseat last week’s champion and perennial powerhouse, Steve Peifer, who consistently cranks out some great-looking dishes. This week is no exception, as he’s entered a pan-seared venison tenderloin with a great plated presentation. My photo isn’t nearly as fancy, as I shot it right after I pulled everything off the grill, but I’m hoping the addition of bacon will sway some of the swing voters.

David’s Bacon-Wrapped Elk Tenderloin

It’s a toss-up of which cut of elk I like better: the backstrap or the hanging tenderloin. But whichever is wrapped in bacon will always be my favorite. In this case, it’s the tenderloin cooked to medium-rare over a scorching hot fire and served with grilled asparagus and tinfoil taters.

Steve’s Pan-Seared Venison Tenderloin

This is pan-seared venison tenderloin, a drizzle of a red wine reduction I used to deglaze the pan, rice pilaf and steamed brussels sprouts with brown butter. It’s a shame those things are so small but my wife, kids, and I enjoyed it very much.

And don’t forget: We’d like to see you compete in our weekly Food Fight so send in your best food photos to fswildchef@gmail.com.

Comments (10)

from OutdoorEnvy wrote 13 weeks 6 days ago

Wow! Those both look amazing. It was a hard choice so I defaulted to the one with the word "BACON".

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from Levi Banks wrote 13 weeks 6 days ago

David, that looks almost like my Valentine's dinner, no bacon though, and swap out the potatoes for mushrooms. Give me the meat on its own, especially when we're talking tenderloin. I've got to go with Steve, although I do like David's sides a little more.
Steve, where do you live? We should swap some stories/recipes.

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from fezzant wrote 13 weeks 6 days ago

Much as I love elk, I think I'd have to go with the deer on this one - the wine reduction is what did it. The brussel sprouts, on the other hand, ought to be swapped out with the potatoes from the elk.

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from dleurquin wrote 13 weeks 6 days ago

Sorry to the pan-seared venison tenderloin. You lost me at the brussels sprouts. Bad childhood memories.

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from steve182 wrote 13 weeks 6 days ago

I think i met my match. Well done Dave. Looks terrific.

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from MaxPower wrote 13 weeks 6 days ago

You win David, even without the bacon you win.

p.s. I would DEVOUR both of those.

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from themadflyfisher wrote 13 weeks 6 days ago

The venison for sure! I love venison au poivre! On the brussel sprouts, if you've never tried it, I quarter them then pan sear them in a drizzle of BACON grease and S&P. finish with diced raw tomatoes. It's fantastic!

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from bassman06 wrote 13 weeks 5 days ago

Bacon makes everything better, including bacon! Okay, maybe not blood pressure, but that's beside the point! Also, bacon is not a food. It is a way of life! Besides, I'd take elk over venison any day of the week.

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from jdwood wrote 13 weeks 5 days ago

I'm going to say the Steve's plate takes it hands down, though if Davids was paired with a beer that would take the cake.

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from MissMuley wrote 13 weeks 4 days ago

Bacon + elk = duh! Looks delicious.. Can't believe I haven't tried that one.. Maybe stick a jalapeno in the mix?

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from MissMuley wrote 13 weeks 4 days ago

Bacon + elk = duh! Looks delicious.. Can't believe I haven't tried that one.. Maybe stick a jalapeno in the mix?

+2 Good Comment? Yes | No | Report

from dleurquin wrote 13 weeks 6 days ago

Sorry to the pan-seared venison tenderloin. You lost me at the brussels sprouts. Bad childhood memories.

+1 Good Comment? Yes | No | Report

from MaxPower wrote 13 weeks 6 days ago

You win David, even without the bacon you win.

p.s. I would DEVOUR both of those.

+1 Good Comment? Yes | No | Report

from themadflyfisher wrote 13 weeks 6 days ago

The venison for sure! I love venison au poivre! On the brussel sprouts, if you've never tried it, I quarter them then pan sear them in a drizzle of BACON grease and S&P. finish with diced raw tomatoes. It's fantastic!

+1 Good Comment? Yes | No | Report

from jdwood wrote 13 weeks 5 days ago

I'm going to say the Steve's plate takes it hands down, though if Davids was paired with a beer that would take the cake.

+1 Good Comment? Yes | No | Report

from OutdoorEnvy wrote 13 weeks 6 days ago

Wow! Those both look amazing. It was a hard choice so I defaulted to the one with the word "BACON".

0 Good Comment? Yes | No | Report

from Levi Banks wrote 13 weeks 6 days ago

David, that looks almost like my Valentine's dinner, no bacon though, and swap out the potatoes for mushrooms. Give me the meat on its own, especially when we're talking tenderloin. I've got to go with Steve, although I do like David's sides a little more.
Steve, where do you live? We should swap some stories/recipes.

0 Good Comment? Yes | No | Report

from fezzant wrote 13 weeks 6 days ago

Much as I love elk, I think I'd have to go with the deer on this one - the wine reduction is what did it. The brussel sprouts, on the other hand, ought to be swapped out with the potatoes from the elk.

0 Good Comment? Yes | No | Report

from steve182 wrote 13 weeks 6 days ago

I think i met my match. Well done Dave. Looks terrific.

0 Good Comment? Yes | No | Report

from bassman06 wrote 13 weeks 5 days ago

Bacon makes everything better, including bacon! Okay, maybe not blood pressure, but that's beside the point! Also, bacon is not a food. It is a way of life! Besides, I'd take elk over venison any day of the week.

0 Good Comment? Yes | No | Report

Post a Comment

 

All submitted comments are subject to the rules set forth in our Privacy Policy and Terms of Use.