Bacon and herb wrapped roast loin of venison
This rich, sweet loin of venison is covered with streaky bacon and herbs – try this classic recipe from Country Homes & Interiors
Serves 6
1kg piece loin of venison
1½ tsps freshly ground black pepper
175g thin cut smoked streaky bacon rashers
Plenty of bay leaves, rosemary and thyme sprigs
150ml chicken or game stock
150ml red wine
4 tbsps quince jelly
Salt
Step 1) Preheat the oven to 220ºC/425ºF/Gas 7. Pat dry the venison on kitchen paper and rub all over with the pepper. Wrap the venison in the bacon, then secure at 4cm to 5cm intervals with string. Place in a roasting tin and roast for 20 minutes.
Step 2) Remove from the oven and reduce the temperature to 180ºC/350ºF/Gas 4. Tuck plenty of herbs under the string and return the meat to the oven for a further 30 minutes. This will give a slightly-pink-in-the-centre roast so add 15 minutes if you prefer the venison cooked through.
Step 3) Transfer the meat to a carving platter or board and leave to rest for 20 minutes in a warm place. Add the stock, wine and jelly to the roasting tin and bring to the boil, stirring for a few minutes until slightly thickened. Season and serve with the roast together with roast potatoes or creamy mash and seasonal vegetables.
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Recipe by Joanna Farrow
Chosen by Country Homes & Gardens
This rich, sweet and lovely loin of venison is covered with streaky bacon
