Anne and I really enjoy cooking and eating venison. When we
began seriously deer hunting in New York we had a lot of deer meat (venison) to eat and we were getting
the few recipes we had. So we took up hunting for venison recipes. We now
have quite a few delicious venison recipes and we thought it would be fun to share our
favorites with you. We are always looking for another way to cook venison
so we have added a form to the bottom of this page so that you can share
your culinary triumphs with our visitors and us. We will regularly add to the recipes so check in often and ENJOY!
The deer loin* that is taken
from the neck is narrow and difficult to cook because it tapers making it unsuitable
as a roast or steak. This piece
works well for this recipe but you can use other sections of the loin as well.
½ lb. Venison loin
Trim all fat and silver skin from
venison loin. Cut across loin making pieces ¼’ thick or less, 1” wide and 1”
sprinkle pieces with onion powder, pepper, brown sugar and Worchester sauce.
Let marinate while performing next step. In frying pan cook bacon until it is half cooked,
frying it on both sides. Bacon
should still be slightly wiggly. Remove from
pan and blot grease. Roll up venison
wrap just enough bacon around venison to barely overlap the ends. Trim off
excess bacon. Secure
bacon with a toothpick. Continue
rolling and wrapping until all venison is used.
Preheat frying pan on medium high. Place
rollups in pan and cook for about 2 minutes or until bacon is crispy.
Flip rollups and cook another minute, crisping bacon.
vary depending on taste. If the
bacon is not done enough for your taste or if the venison is over cooked, pre
cook the bacon longer next time. This
will reduce the amount of time needed to cook the rollups.
If cooking for a large crowd, the rollups can be cooked in the broiler.
It is critical that the
venison not be over cooked!
Dave Whalen, Sandy Creek,
*Loin refers to the piece taken from the back nearest the back bone and runs from
the neck to the rump.
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