Name: Loins of Venison Wrapped in Bacon
Ingredients: 1 Saddle of roe deer; the 2 loins taken; ; from the bone and; ; trimmed of fat and; ; sinew; 4 Garlic cloves; peeled and thinly; ; sliced; 1 bn Fresh rosemary; 2 oz Bacon fat cut into slivers; Salt and freshly ground black pepper; 18 oz Bacon; thinly sliced; 2 oz Unsalted butter; 2 tb Olive oil; 10 Floz red wine

In trial and weakness and trouble, He seeks to bring us low, until we learn that His grace is all, and to take pleasure in the very thing that brings us and keeps us low. His strength is made perfect in our weakness. His presence filling and satisfying our emptiness, becomes the secret of humility that need never fail. The humble man has learned the secret of abiding gladness. The weaker he feels, the lower he sinks, and the greater his humiliations appear, the more power and the presence of Christ are his portion.

Andrew Murray

CATEGORY	CUISINE	TAG	YIELD
		Antony’s, Scotland	1	servings

INGREDIENTS

1		Saddle of roe deer; the 2 loins taken
		; from the bone and
		; trimmed of fat and
		; sinew
4		Garlic cloves; peeled and thinly
		; sliced
1	bn	Fresh rosemary
2	oz	Bacon fat cut into slivers
		Salt and freshly ground black pepper
18	oz	Bacon; thinly sliced
2	oz	Unsalted butter
2	tb	Olive oil
10		Floz red wine

INSTRUCTIONS

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.
Both loins should be studded on all sides. Place two pieces of greaseproof
paper on the board and arrange the bacon slices over each, overlapping to
form two rectangles that will accommodate the loins. Place the loins in the
centre and roll up the papers so that each loin is completely wrapped in
bacon. Remove the papers carefully. Tie the bacon wrapping in place with
string.
Heat the butter and oil in a thick bottomed roasting tray and seal the
loins on all sides. Add half he red wine and roast for 20 minutes. Turn the
loins over and roast for a further 15 minutes. Test for rare by pressing
with your finger, it should feel soft and giving. For medium rare, roast
for a further 5 minutes. Remove to a serving platter. Deglaze the pan with
the remainder of the red wine.
Slice the meat thickly and serve with the pan juices in a bun with pickles.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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“The thankful heart sees the best part of every situation. It sees problems and weaknesses as opportunities, struggles as refining tools, and sinners as saints in progress. #Francis Frangipane”