Are you looking to score some mega points with your lover? Or, maybe you forgot to make those reservations you were supposed to make last week. Whatever the case may be, have no fear and put your trust in deer…deer meat, that is. Nothing portrays romance like a finely cooked, tender and juicy piece of venison wrapped in bacon.
Do yourself a favor, skip the fine dining restaurants that hum to the tune of $50 per plate or more, and instead, head to the freezer for this year’s Valentine’s Day dinner. Something about slaving away for your soulmate melts their heart, top that off with a sizzling bacon-wrapped backstrap and OH, BABY! You better hope you don’t burn the house down because things are about to get hot!
Here’s How to Melt Their Heart:
The Recipe: Applewood Bacon Wrapped Venison Loin
- Venison loin, all silver skin removed
- 1 cup whole milk
- 3–4 garlic cloves, crushed
- Small handful black peppercorns
- 2 sprigs fresh rosemary, picked off the stem and chopped Vegetable oil
- 1 lb. sliced applewood-smoked bacon
- Kosher salt and black pepper, to taste
- ¼ stick unsalted butter
1.) Cut venison loin in half and soak overnight in the refrigerator with milk, crushed garlic, peppercorns, and rosemary.
2.) Coat a large cast-iron skillet with vegetable oil and place it on a very hot wood stove or over medium-high heat on a kitchen stove. Drain the venison loin from the milk, discard the other ingredients, and pat dry with paper towels.
3.) Lay out the bacon strips on a cutting board, with pieces overlapping slightly, forming two large bacon sheets. Place one half of the loin across the bacon and gently roll the whole piece, covering it with the sheet of bacon. Repeat the process with the other half.
4.) Season the loins with liberal amounts of salt and pepper, and place them in the hot skillet, seam side down. Sear for 4 to 5 minutes, or until the bacon becomes crispy. Turn loins over and sear for the same amount of time, using tongs to ensure that the bacon is cooked through on all sides.
5.) Add butter to the skillet and spoon it over the venison to baste. The meat will be done cooking when it reaches an internal temperature of about 130 degrees. At that point, pull the loin halves out of the skillet and let them rest for 2 minutes before slicing them into medallions and fanning them across a plate. Dress with your favorite sauce.