Bacon Wrapped deer loin

[Stay Sharp]

I have the deer processed and this year I opted to pre-make the bacon wrapped loins. IN the past I would freeze loins whole by wrapping with cling wrap and then paper and then thaw and wrap with bacon before cooking. This year I decided to pre-wrap them and use vacuum sealer bags instead. I wrapped them and froze them before using the sealer so they would hold their shape under the rigors of the vacuum. Now it’s just thaw and cook.

 

[Colorado Cowboy]

Great idea. I was going to do a whole loin, bacon wrapped for the BBQ. This way looks much better. I do a big wild game feed for friends every year and this looks like a great way to do the loin. This year I'm going to change it up a little!

 

[sneakypete]

I was thinking of doing just that! What a better way to do it!

 

[Stay Sharp]

To cook these, allow them to get to room temperature (never cook cold meat)

1. Preheat your oven to 425 F
2. Melt butter in a cast iron skillet (or use olive oil). Get the pan very hot but down brown or burn the butter.
3. Sprinkle the meat with salt and pepper (other whatever you like)
4. Sear both sides in the butter. 2 minutes on each side.
5. Place fillets in baking safe dish and place in 425 F oven for 5 to 7 minutes.
6. After 5 to 7 minutes, check internal temp of the meat (with a probe) for doneness. Rare meat is 120–125 degrees, medium is 140–150 degrees.
7. Remove from oven, wrap in foil and let rest for no less than 5 minutes. Save the juices in the pan.
8. Serve and pour juices from pan over the meat.
9. Remember the hunt where you took this deer as you enjoy it.

 

[Againstthewind]

So is there something other than yucky bacon to wrap those in? It looks like an awesome technique except for the bacon, lol.

 

[Stay Sharp]

Bacon is the candy of meat. To not like Bacon is Unamerican. I will try to forget you wrote that.

FYI, tofu or lettuce or or red vine could be used in pace of bacon if you must.

 

[buckbull]

So is there something other than yucky bacon to wrap those in? It looks like an awesome technique except for the bacon, lol.

Let me guess, you don't like pizza or buffalo wings either?

 

[Againstthewind]

Let me guess, you don't like pizza or buffalo wings either?

lol, no I like those. Don't get me wrong I will eat it, but I like other options, too. Its become a lot harder to back out of that no bacon stance now that I have told everyone and their dog about it and I am a stubborn old goat. Thanks for the advise on other options above. My wife makes bacon wrapped, sausage stuffed, porkchops that we call heart attack on a plate, maybe we could wrap those in lettuce or red vines or something like that, too.

 

[Sawfish]

lol, no I like those. Don't get me wrong I will eat it, but I like other options, too. Its become a lot harder to back out of that no bacon stance now that I have told everyone and their dog about it and I am a stubborn old goat. Thanks for the advise on other options above. My wife makes bacon wrapped, sausage stuffed, porkchops that we call heart attack on a plate, maybe we could wrap those in lettuce or red vines or something like that, too.

I guess that you could also make Martinis without vodka, or gin, but somehow it is just not the same.

 

[shootbrownelk]

Good Idea SS, I'll have to try that with some moose loin. By the way when you're done cooking, when does the next restoration project start? I'm getting anxious. Happy Thanksgiving Stay Sharp!

 

[jaxdialation]

I wrap my venison in bacon when grilling. I even let a piece simmer on top. But I marinate so no pre wrapping in bacon...

 

[95tigerbill]

My new favorite way to cook blackstrap is in the hot water bath. Season how you want it - then vacuum pack. When you are ready drop the sealed bag in a large pot of 140 degree water and leave it for 1-1/2 hours. No moisture is cooked off and it is perfect medium rare. No need for bacon.