Servs: 4 Prep: Cook:
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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- add 1 Springbok loin (or other available venison) - about 1kg
- add 8-10 rashers of thick streaky bacon
- add a few sprigs of rosemary
- add For the marinade:
- add 1 cup dry red wine
- add 1 small onion, finely chopped
- add 2 cloves of garlic, crushed
- add 2 Tbsp Worcestershire sauce
- add 2 Tbsp soy sauce
- add 2 Tbsp olive oil
- add 1 tsp wholegrain mustard
- add 1 tsp dried rosemary
- add ground black pepper to taste
- 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.
- 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.
- 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).
- Remove from the heat, remove toothpicks and slice. Serve with sweet potato wedges and a green salad.