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Applewood Bacon-Wrapped Venison Loin with Raspberry Preserves

Applewood Bacon-Wrapped Venison Loin with Raspberry Preserves is built on Venison Loin All Silver Skin Removed, Whole Milk, Garlic Crushed, Handful Black Peppercorns, and Raspberry Preserves. Serves 8. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1
• 1 cup
• 4
• 1
• 1 bunch
• 8 oz
• 1 cup
• 1/4 stick
• 1 pkg

Method (preview)

1. 1

   Cut venison loin in half and soak overnight in refrigerator with whole milk, garlic cloves, black peppercorns and rosemary.

2. 2

   To prepare the raspberry preserve sauce, combine raspberry preserves and water in a small saucepan and place over medium-high heat. Swirl in butter.

3. 3

   Set aside and keep warm.

4. 4

   Drain the milk from the venison, discard all other ingredients and pat venison dry with paper towels.

5. 5

   Place a loin on the bacon and gently roll the whole piece, covering in a sheet of bacon.

6. 6

   Repeat process with the other half of the loin.

7. 7

   Season the bacon-wrapped loins with salt and pepper.

8. 8

   Place a large cast-iron skillet, seasoned with vegetable oil, on a stove over medium-high heat.

9. 9

   Place loins in the hot skillet, seam side down.

10. 10

    Sear for 4-5 minutes, until the bacon becomes crispy.

11. 11

    Turnover and sear other side for same amount of time.

12. 12

    Cook to medium-rare.

13. 13

    Contributed to the FareShare Gazette by Art; 2 December 2010. www.fareshare.net