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Venison: Applewood Bacon-Wrapped Venison Loin

Source of Recipe

From "The Southerner's Cookbook" by the editors of Garden & Gun


Recipe Introduction

"There are certainly a few purists who will argue that wrapping venison in bacon is a culinary white lie because it masks the true flavor of the meat. Fair enough. But for the rest of us, there's no denying it sure is tasty. Not to mention a great way to introduce uninitiated game eaters to the pleasures of venison. This recipe, from chef Walter Bundy, of Lemaire in Richmond, Virginia, keeps things simple. A soak in milk made mildly aromatic with garlic, pepper, and woodsy rosemary helps tenderize the meat. A wrapper of bacon infuses it with smoke-kissed flavor. And a butter baste adds richness."

List of Ingredients

â—¦ 1 venison loin, silverskin removed
â—¦ 1 cup whole milk
â—¦ 3 to 4 cloves garlic, crushed
â—¦ Small handful of whole black peppercorns
â—¦ 2 sprigs fresh rosemary, needles picked off the stem and chopped
â—¦ Kosher salt and freshly ground black pepper
â—¦ 1 pound sliced applewood-smoked bacon
â—¦ 1 tablespoon vegetable oil
â—¦ 2 tablespoons unsalted butter



Recipe

Cut the venison loin in half crosswise and put in a container with the milk, crushed garlic, peppercorns, and rosemary; refrigerate overnight.

Drain the venison, discarding the milk and other ingredients, and pat dry with paper towels. Season with salt and pepper.

Lay the bacon strips on a cutting board, with pieces overlapping slightly, forming two large bacon sheets. Place one loin half across one bacon sheet and gently roll to cover it with the bacon. Repeat with the other loin half.

Place a large cast-iron skillet over medium-high heat.
Add the oil, swirling to coat the pan. Place the loins in the skillet, seam-side down. Sear for 4 to 5 minutes, until the bacon is crispy. Add the butter to the skillet, occasionally spooning it over the venison to baste it. Using tongs, turn the loins and sear for 4 to 5 minutes more, continuing to baste with butter, until the bacon is cooked through on all sides and the venison reaches an internal temperature of about 130° F.

Remove the loins from the pan and let rest for 5 minutes.
Slice into medallions and serve.

Serves 4