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

Of late, I have heard things that I never dreamed of before, alleged even by professedly Christian ministers against the fundamental doctrines of God’s Word; and some have even dared to say that the substitution of Christ, His suffering in our stead, was not just. Then they have added that God forgives sin without any atonement whatever; but, if the first be not just, what shall I say of the second? If God continually forgives sin without taking any care of His moral government, if there be nothing done for the vindication of His justice, how shall the Judge of all the earth do right? Then the very foundations of the universe would be removed, and what would the righteous do? Depend upon this, whatever modern philosophy may say, “Without shedding of blood there is no remission of sin,” that is to say, without an atonement and an atonement consisting of the giving up of a life of infinite value, there is no passing by of human transgression.

C.H. Spurgeon

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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