Bacon Wrapped Venison with Garlic Mushroom Sauce

This meal should take roughly 1 hour to cook and about 20 mins prep. Roe Loins are from a Roe Doe shot a few miles from where I live and were supplied by Castle Game – Scotland – Ltd .

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.

Have a good weekend folks.

Bacon-wrapped venison with garlic mushroom sauce

Ingredients

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

Method

Preheat oven to 190 C / Gas 5.

Cook bacon until partially cooked but still flexible, 6 to 8 minutes.

Brush venison loins with olive oil, season with onion granules, salt and black pepper. Place loin roasts side by side and wrap them together in strips of partially cooked bacon.

Place in an oven dish and roast for about 1 hour and the bacon has gone golden brown.

Heat butter in a saucepan over medium heat; cook and stir mushrooms and garlic in hot butter until mushrooms are soft, 8 to 10 minutes.

Stir spring onion into mushroom mixture; pour in cream. Cook, stirring often, until sauce is heated through.

Serve sauce with loins.