{"id":2104,"date":"2018-01-17T11:16:26","date_gmt":"2018-01-17T18:16:26","guid":{"rendered":"http:\/\/pwoodford.net\/cookblog\/?p=2104"},"modified":"2018-04-20T07:19:52","modified_gmt":"2018-04-20T14:19:52","slug":"bacon-wrapped-venison-backstrap-wgarlic-cream-sauce","status":"publish","type":"post","link":"https:\/\/pwoodford.net\/cookblog\/?p=2104","title":{"rendered":"Bacon-Wrapped Venison Backstrap w\/Garlic Cream Sauce"},"content":{"rendered":"<p>Ditalini&#8217;s sister Gina Cannoli visited over the holidays, accompanied by her husband Lengua. They brought along several frozen packs of dressed venison from a recent hunting trip. Two of the packages contained\u00a0backstrap, the tenderloin of a deer, a highly-regarded cut of meat. The other day I thawed out one package, which contained four cuts of backstrap, and went looking for a good recipe. This is the one I found and adapted.<\/p>\n<figure style=\"width: 640px\" class=\"wp-caption aligncenter\"><a title=\"Untitled\" href=\"https:\/\/www.flickr.com\/photos\/halfmind\/27936038209\/in\/dateposted\/\" data-flickr-embed=\"true\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/farm5.staticflickr.com\/4604\/27936038209_c8cca6f57f_z.jpg\" alt=\"Untitled\" width=\"640\" height=\"480\" \/><\/a><figcaption class=\"wp-caption-text\">Bacon-wrapped venison backstrap ready to roast<\/figcaption><\/figure>\n<div class=\"hrecipe h-recipe jetpack-recipe\" itemscope itemtype=\"https:\/\/schema.org\/Recipe\"><h3 class=\"p-name jetpack-recipe-title fn\" itemprop=\"name\">Bacon-Wrapped Venison Backstrap w\/Garlic Cream Sauce<\/h3><ul class=\"jetpack-recipe-meta\"><li class=\"jetpack-recipe-servings p-yield yield\" itemprop=\"recipeYield\"><strong>Servings: <\/strong>2-4<\/li><li class=\"jetpack-recipe-time\">\n\t\t\t\t<time itemprop=\"totalTime\" datetime=\"1 hr 30 min\"><strong>Time:<\/strong> <span class=\"time\">1 hr 30 min<\/span><\/time>\n\t\t\t<\/li><li class=\"jetpack-recipe-difficulty\"><strong>Difficulty: <\/strong>medium<\/li><li class=\"jetpack-recipe-print\"><a href=\"#\">Print<\/a><\/li><\/ul><div class=\"jetpack-recipe-content\"><strong>Ingredients<\/strong><\/p>\n<ul>\n<li>Venison:\n<ul>\n<li>4-8 slices thick-cut bacon<\/li>\n<li>4 pieces venison backstrap, cut in 3&#8243; to 4&#8243; lengths<\/li>\n<li>olive oil<\/li>\n<li>onion powder<\/li>\n<li>kosher salt<\/li>\n<li>ground pepper<\/li>\n<\/ul>\n<\/li>\n<li>Garlic cream sauce:\n<ul>\n<li>1 1\/2 tbsp butter<\/li>\n<li>8 mushrooms, sliced<\/li>\n<li>2 cloves garlic, chopped<\/li>\n<li>1 tbsp green onion, chopped<\/li>\n<li>1\/2 cup heavy or whipping cream<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p><strong>Directions<\/strong><\/p>\n<p>Venison:<\/p>\n<p>Preheat oven to 375\u00b0F. Place bacon on a slotted baking pan, bake 6 minutes until partially cooked but still soft. While cooking, brush\u00a0venison\u00a0w\/olive oil and sprinkle w\/onion powder, salt, pepper.<br \/>\nWrap\u00a0venison in bacon, place in roasting pan and return to the oven. Roast until bacon is browned and meat reaches 145\u00b0F, about 45 minutes.<\/p>\n<p>Garlic cream sauce:<\/p>\n<p>Melt 1 1\/2 tbsp butter in saucepan, add mushrooms and garlic and saut\u00e9 until soft. Stir in green onions, pour in cream. Cook while stirring until sauce is hot, serve with or over the venison.<\/div><\/div>\n<p><strong>Serving Suggestion<\/strong><\/p>\n<figure style=\"width: 640px\" class=\"wp-caption aligncenter\"><a title=\"Untitled\" href=\"https:\/\/www.flickr.com\/photos\/halfmind\/24845887667\/in\/dateposted\/\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/farm5.staticflickr.com\/4715\/24845887667_0f3e20afe2_z.jpg\" alt=\"Untitled\" width=\"640\" height=\"480\" \/><\/a><figcaption class=\"wp-caption-text\">Bacon-wrapped venison with saut\u00e9ed Swiss chard and potatoes<\/figcaption><\/figure>\n<p>The Swiss chard is one of Ditalini&#8217;s recipes, which I have not yet shared here, but since it includes bacon (and feta cheese), our hunter&#8217;s feast was a heavy on bacon &#8230; which is a good thing, especially if you want your guests to think you were the hunter! The potato recipe is\u00a0<a href=\"http:\/\/pwoodford.net\/cookblog\/?p=833\">here<\/a>.<\/p>\n<p>Venison always seems to cook up dry, and that was our experience with this recipe (the bacon wrapping and cream sauce are clearly meant to ameliorate that, and definitely help). It was tasty and I would try it again, but since only one package of venison backstrap remains\u00a0in the freezer, I&#8217;ll use a different recipe next time\u00a0and post the results here.<\/p>\n<p>Happy hunting!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ditalini&#8217;s sister Gina Cannoli visited over the holidays, accompanied by her husband Lengua. They brought along several frozen packs of dressed venison from a recent hunting trip. Two of the packages contained\u00a0backstrap, the tenderloin of a deer, a highly-regarded cut of meat. The other day I thawed out one package, which contained four cuts of backstrap, and went looking for a good recipe. This is the one I found and adapted. Serving Suggestion The Swiss chard is one of Ditalini&#8217;s recipes, which I have not yet shared here, but since it includes bacon (and feta cheese), our hunter&#8217;s feast was a heavy on bacon &#8230; which is a good thing, especially if you want your guests to think you were the hunter! The potato recipe is\u00a0here. Venison always seems to cook up dry, and that was our experience with this recipe (the bacon wrapping and cream sauce are clearly meant to ameliorate that, and definitely help). It was tasty and I would try it again, but since only one package of venison backstrap remains\u00a0in the freezer, I&#8217;ll use a different recipe next time\u00a0and post the results here. Happy hunting!<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":true,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[3,18,73],"tags":[],"class_list":["post-2104","post","type-post","status-publish","format-standard","hentry","category-cookblogging","category-meats","category-sauces"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/pixFB-xW","jetpack_sharing_enabled":true,"jetpack_likes_enabled":true,"_links":{"self":[{"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=\/wp\/v2\/posts\/2104","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2104"}],"version-history":[{"count":9,"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=\/wp\/v2\/posts\/2104\/revisions"}],"predecessor-version":[{"id":2145,"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=\/wp\/v2\/posts\/2104\/revisions\/2145"}],"wp:attachment":[{"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2104"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2104"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2104"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}