bacon wrapped venison

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Servs: 4  Prep: 10m  Cook: 45m  

Bacon may be bad for you, but I love it! Combine it with a juicy cube of venison and I don't mind spending an extra 30 minutes in the gym.

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Ingredients [?] Change Serving Size Update Reset Add all ingredients to Shopping List All Ingredients added to shopping list!

•   1 Springbok loin (or other available venison) - about 1kg 1 Springbok loin (or other available venison) - about 1kg
•   8-10 rashers of thick streaky bacon 8-10 rashers of thick streaky bacon
•   a few sprigs of rosemary a few sprigs of rosemary
•   For the marinade: For the marinade:
•   1 cup dry red wine 1 cup dry red wine
•   1 small onion, finely chopped 1 small onion, finely chopped
•   2 cloves of garlic, crushed 2 cloves of garlic, crushed
•   2 Tbsp Worcestershire sauce 2 Tbsp Worcestershire sauce
•   2 Tbsp soy sauce 2 Tbsp soy sauce
•   2 Tbsp olive oil 2 Tbsp olive oil
•   1 tsp wholegrain mustard 1 tsp wholegrain mustard
•   1 tsp dried rosemary 1 tsp dried rosemary
•   ground black pepper to taste ground black pepper to taste

Instructions

1. Saute the onion and garlic in a little olive oil until soft. Allow to cool a little, then add all other ingredients and mix well. Place the trimmed loin in a resealable plastic bag, pour marinade in and seal bag with as little air inside as possible. Marinade overnight in the fridge.
2. Remove the loin from the marinade, and wrap with rashers of bacon, tucking the rosemary sprigs on top of the meat under the bacon. Secure the rashers along the spine of the meat with toothpicks.
3. Prepare an indirect fire* in your Weber (or similar kettle barbecue) and when the coals are ready, place the wrapped meat in the middle of the grid, over a drip-pan. Close the lid and cook for 35-45 mins, depending on degree of doneness desired (I think all venison is best slightly rare, otherwise it can be dry).
4. Remove from the heat, remove toothpicks and slice. Serve with sweet potato wedges and a green salad.

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