Recipe by matthew.benigni
These babies are a crowd favorite in my family. They will turn anyone into a fan of venison.
Top Review by KateL
The venison backstrap came out delicious, the manly peppery marinade permeated the meat. The only reason I couldn't give this 5 stars is that the bacon didn't completely cook, so diners had to separate the uncooked bacon to return to the oven for thorough baking before frozen for another use. The bacon did ensure constant basting of the meat, which was its primary purpose. I prebaked the bacon for 10 minutes at 350F; perhaps if more direction on the bacon's partial cooking had been given, the bacon might have still served its basting purpose but come out completely edible. Because I wanted to grill, it rained, so I baked this at 350F until my instant read thermometer read 128F, and then let it rest for 5 minutes before serving. The meat had a bloody center and a thin well-done ribbon around the outer edge - perfect! (Venison is best not over medium-rare.) Made for Spring 2014 Pick A Chef.
- 3⁄4 cup olive oil
- 1⁄4 cup sherry wine vinegar (or cider vinegar)
- 2 tablespoons diced shallots
- 1 tablespoon crushed black peppercorns
- 1 teaspoon minced garlic
- 1 teaspoon ground cumin
- 1 teaspoon sea salt
- 1 teaspoon cayenne pepper
- 24 ounces venison steak (back strap or tenderloin)
- 1 lb pepper bacon