Bacon-Wrapped Rack of Venison

Name: Bacon-Wrapped Rack of Venison
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 85 grams thin slices of smoky bacon; 118 milliliters chicken stock or canned low-sodium broth; 118 milliliters coarsely chopped cilantro; 4 garlic cloves, smashed; 4 servings Kale with Garlic and Oven-Roasted Parsnips; 59 milliliters extra-virgin olive oil; 4 servings Salt and freshly ground pepper; 1 Tbsp unsalted butter; 680 grams venison

Bacon-Wrapped Rack of Venison might be just the main course you are searching for. One portion of this dish contains approximately 43g of protein, 29g of fat, and a total of 453 calories. This recipe serves 4. From preparation to the plate, this recipe takes around 45 minutes. It is a good option if you're following a gluten free and primal diet. Head to the store and pick up smoky bacon, salt and pepper, cilantro, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Set the venison in a glass or ceramic baking dish and rub with the smashed garlic.

Ingredients you will need

Venison

Garlic

Dry Seasoning Rub

Equipment you will use

Baking Pan

Pour the olive oil over the meat. Cover and refrigerate overnight.

Ingredients you will need

Olive Oil

Meat

Transfer the venison to a plate; discard the garlic and reserve the oil. In a large, ovenproof skillet, heat 1 tablespoon of the reserved oil until shimmering. Season the venison with salt and pepper and cook over moderately high heat until browned all over, about 3 minutes per side.

Ingredients you will need

Salt And Pepper

Venison

Garlic

Cooking Oil

Equipment you will use

Frying Pan

Transfer to a plate to cool. Wipe out the skillet.

Equipment you will use

Frying Pan

Press 1/2 cup of the cilantro onto the meaty top of the venison. Wrap the bacon around the meat, between the rib bones, overlapping slightly. Using cotton string, tie up the rack at 1/2-inch intervals to secure the bacon.

Ingredients you will need

Cilantro

Venison

Bacon

Meat

Wrap

Let stand at room temperature for up to 2 hours.

Preheat the oven to 40

Equipment you will use

Oven

Heat 1 tablespoon of the reserved oil in the skillet until shimmering. Set the venison in the skillet, bacon side down, and cook over moderate heat, turning, until browned all over, about 10 minutes. Turn the rack bacon side up and roast in the oven for about 20 minutes, or until an instant-read thermometer inserted in the center of the meat registers 115 to 12

Ingredients you will need

Venison

Bacon

Meat

Cooking Oil

Equipment you will use

Kitchen Thermometer

Frying Pan

Oven

Transfer the venison to a carving board, cover loosely with foil and let rest for 5 minutes.

Ingredients you will need

Venison

Equipment you will use

Aluminum Foil

Pour off the fat from the skillet.

Equipment you will use

Frying Pan

Add the chicken stock and boil, scraping up any browned bits from the bottom of the skillet, until reduced to 1/4 cup, about 2 minutes.

Ingredients you will need

Chicken Stock

Equipment you will use

Frying Pan

Remove from the heat and whisk in the butter.

Ingredients you will need

Butter

Equipment you will use

Whisk

Add the remaining 2 tablespoons of cilantro.

Ingredients you will need

Cilantro

Carve the venison into 4 thick chops and transfer to plates. Spoon the pan sauce over the chops, mound the Kale with Garlic and Oven-Roasted Parsnips alongside and serve.

Ingredients you will need

Parsnip

Venison

Garlic

Sauce

Kale

Equipment you will use

Oven

Frying Pan

Make Ahead: The venison can be prepared through Step 3 and refrigerated for 6 hours; bring to room temperature before cooking.

Ingredients you will need

Venison

Wine Recommendation: The 1999 Howell Mountain Vineyards Old Vines Zinfandel and the 1997 Dunn Vineyards Cabernet Sauvignon are lush enough to complement the heartiness of the venison.

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Wine