2 lb. backstrap venison
pinch of crumbled dried rosemary
even smaller pinches of ground gloves, cinnamon, sugar, dried giner
s&p (as you would beef)
2 strips bacon
1/2 c. red wine
1 T butter
2 gingersnaps, pulverized into fine crumbs

Rub the venison with the herbs, spices and s&p.  Place in a snug roasting pan, pour in the red wine. Lay the bacon along the top of the venison.

Roast in a pre-heated 350“ oven for 15 minutes – 20 minutes. Fifteen should give you medium rare, 20 will be more medium.

Remove meat from roasting pan. Discard the bacon. Place roasting pan on stove top, use a wooden spoon to deglaze the pan with the remaining wine and pan juices.  Add the butter, stir well, then sprinkle in the gingersnap crumbs until you have a thick sauce (you miight not need all the crumbs).

Slice the venison into perfect 1" medallions. Dress with a spot of sauce.

Print This Post Print This Post
Share and Enjoy

Written by on January 24, 2011 under ALL RECIPES.

To support this blog, Spectacularly Delicious is an Amazon and Google AdWords Affiliate.

Copyright 2014. Spectacularly Delicious and Sean Sullivan All rights reserved.