Bacon-Wrapped Rack of Venison
Bacon-Wrapped Rack of Venison might be just the main course you are searching for. This recipe serves 4. Watching your figure? This gluten free and primal recipe has 453 calories, 43g of protein, and 29g of fat per serving. Head to the store and pick up smoky bacon, chicken stock, garlic cloves, 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. From preparation to the plate, this recipe takes around 45 minutes.
Instructions
Set the venison in a glass or ceramic baking dish and rub with the smashed garlic.
Pour the olive oil over the meat. Cover and refrigerate overnight.
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.
Transfer to a plate to cool. Wipe out the skillet.
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.
Let stand at room temperature for up to 2 hours.
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
Transfer the venison to a carving board, cover loosely with foil and let rest for 5 minutes.
Pour off the fat from the skillet.
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.
Remove from the heat and whisk in the butter.
Add the remaining 2 tablespoons of 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.