[1]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
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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.