When I tend to cook with venison I have to consider two factors: how do I like my meat and how does my wife like it? I like mine quite rare and pink, my wife does not. The timings in this recipe are based on how my wife like her meat and whilst the meat might appear overcooked, I can assure you it is still very tender. By all means, if you like your meat on the rarer side, reduce the cooking time.
This meal should take roughly 20 minutes to prepare and 1 hour to cook but if you like it pink, then cook for 30 minutes and check.
Roe Loins are from a Roe Doe shot a few miles from where I live and were supplied by Castle Game Scotland Ltd and that’s what I love about Field to Fork cooking, an abundance of healthy free range food is out there, living the dream in a sustainable environment. It hasn’t travelled far and now it’s on a plate, ready to be eaten.
If you do try this recipe, please let me know how you get on, lets get to it.
Bacon-wrapped venison with garlic mushroom sauce
6 thick slices bacon
2 (350g) venison loins
2 teaspoons olive oil, divided
1/4 teaspoon onion granules
ground black pepper to taste
2 tablespoons butter
225g sliced button mushrooms
2 cloves garlic, chopped
3 sliced spring onions
120ml whipping cream, or more to taste
Preheat oven to 190 C / Gas 5.
Remove the loins from the fridge and bring to room temperature for about 30 minutes.
Brush the venison loins with olive oil, season with onion granules, salt and black pepper.
Place the loin roasts side by side and wrap them together in strips of partially cooked bacon.
Pop them in an oven dish and roast for about 1 hour and the bacon has gone golden brown. If you like your meat rare then check after 30 minutes of cooking.
As the loins are cooking away, heat the butter in a saucepan over medium heat; cook and stir mushrooms and garlic in hot butter until mushrooms are soft for 8 to 10 minutes.
Stir spring onions into mushroom mixture and add the cream.
Cook, stirring often, until sauce is heated through.
Serve sauce with loins.