Cut into inch sized pieces. Pour barbecue sauce over all and put back into the refrigerator for another two hours. Bacon Wrapped Garlic Venison Roast . Cook over medium heat until bacon is crisp and a thermometer inserted into tenderloin reads 160°, turning frequently. with Roasted Rosemary Root Veggies. So making some bacon-wrapped venison chops with my last venison loin was a no-brainer. a bunch carrots, sliced . olive oil. Drain the marinade from the venison, and pat the excess marinade. Remove and keep warm. 3 lbs. Transfer the venison to a carving board, cover loosely with foil and let rest for 5 minutes. Toss the venison chunks into the marinade, coating all pieces. more Salt & Pepper Mix. A nice light coating works best. Most recipes require an overnight rest in the refrigerator for the bacon to set before smoking, so plan on two days for the total process. In a small bowl, combine cornstarch and broth until smooth; add to skillet. ; Combine the meat with a cure mix like Curley’s Sausage Kitchen or Legg’s Old Plantation. Press 1/2 cup of the cilantro onto the meaty top of the venison. For our experiment, we sprinkled the steak seasoning directly one of the backstraps and for the second we wrapped it in bacon and sprinkled the steak seasoning onto the bacon. red potatoes, one per person, sliced thin. One onion, sliced thin. Use ground venison to make this bacon. Smoked Venison Bacon. Return to skillet. Cut venison and pork into chunks that will fit your grinder. Bacon Wrapped Garlic Venison Roast . 2-3 tbsp. Rinse the venison and pat dry.
Posted on December 28, 2014 by Chuck. fresh rosemary, chopped or leaves. We could not tell a difference between the two, both were nicely seasoned, so however you wish to apply the seasoning will work, just don’t add too much. a bunch carrots, sliced . Cut venison steak into 2-inch chunks and place in a dish. Set the venison in the skillet, bacon side down, and cook over moderate heat, turning, until browned all over, about 10 minutes. (See bottom of this post for complete recipe.) My daughter and I both had a great season, she taking her first buck and I got this buck in December as an early Christmas present!
Tommy’s Salt & Pepper Mix* thick cut maple bacon, 3 slices. 2-3 tbsp. Remove venison chunks from marinade and discard cider. 1 venison “football” roast, approx. Press 1/2 cup of the cilantro onto the meaty top of the venison. more Salt & Pepper Mix. Let marinate for two hours in refrigerator. Add apple cider, making sure it covers all the meat. In this case, the fatty bacon is gonna work out better for you. Step 1: Trim any fat and connective tissue from venison roasts. lots of chopped garlic, about 1/3 cup. Cover and chill for at least one hour. Ground Venison Bacon. 3 lbs. Tommy’s Salt & Pepper Mix* thick cut maple bacon, 3 slices.
fresh rosemary, chopped or leaves. Wrap the bacon around the meat, between the rib bones, overlapping slightly. Don’t worry too much about getting the really meaty stuff here. Wrap bacon around tenderloin, securing the ends with toothpicks. with Roasted Rosemary Root Veggies. Trim fat and connective tissue from cubed venison and grind with an equal amount of cubed pork roast. Turn the rack bacon side up and roast in the oven for about 20 minutes, or until an instant-read thermometer inserted in the center of the meat registers 115° to 120°. red potatoes, one per person, sliced thin. Wrap the bacon around the meat, between the rib bones, overlapping slightly.