Loins Of Venison Wrapped In Bacon Recipe

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Servings: 1


  • 1 x Saddle of roe deer, the 2 loins taken from the bone and trimmed of fat and sinew
  • 4 x Garlic cloves, peeled and thinly sliced
  • 1 bn Fresh rosemary
  • 2 ounce Bacon fat cut into slivers Salt and freshly grnd black pepper
  • 18 ounce Bacon, thinly sliced
  • 2 ounce Unsalted butter
  • 2 Tbsp. Extra virgin olive oil
  • 10 fl ounce red wine


  1. Pre heat the oven to 220C. Place the loin son a board, and make small incisions along the grain of each, 2 inches apart. Into each push a sliver of garlic, a sprig of rosemary, a small piece of bacon fat and some salt and pepper.
  2. Both loins should be studded on all sides. Place two pcs of greaseproof paper on the board and arrange the bacon slices over each, overlapping to create two rectangles which will accommodate the loins. Place the loins in the centre and roll up the papers so which each loin is completely wrapped in bacon. Remove the papers carefully. Tie the bacon wrapping in place with string.
  3. Heat the butter and oil in a thick bottomed roasting tray and seal the loins on all sides. Add in half he red wine and roast for 20 min. Turn the loins over and roast for a further 15 min. Test for rare by pressing with your finger, it should feel soft and giving. For medium rare, roast for a further 5 min. Remove to a serving platter. Deglaze the pan with the remainder of the red wine.
  4. Slice the meat thickly and serve with the pan juices in a bun with pickles.


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