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Chestnut Venison Loin

Chestnut Venison Loin

by George Gruenefeld

This is one dish that’s guaranteed to disappear faster than you’d expect. A three-pound section of white-tailed deer backstrap should sate four diners, with enough for leftovers. If there are more at the table, make a second three-pound roast rather than using a longer section of loin. You can also use elk or moose with this recipe.

Serves: 4

Ingredients

  • 3 lb venison backstrap
  • Coarse salt
  • Freshly ground white pepper
  • 6 freshly roasted chestnuts, peeled and finely chopped
  • 3 stalks celery
  • 6 thinly sliced strips maple-smoked bacon

Preparation

  1. Slice a three-pound section from middle of backstrap; trim off any silver skin. With a sharp boning knife, cut into roast about three-quarters of an inch from one end and continue cutting to three-quarters of an inch from other end to create a pocket. Be careful not to cut all the way through roast.
  2. Lightly season pocket with salt and pepper and fi ll with chestnuts. Truss roast with butcher’s twine so pocket is firmly closed and chestnuts are locked in. In a skillet over medium heat, brown meat on all sides. Let cool.
  3. Place three celery stalks crosswise in a roasting pan. Season entire roast with salt and pepper, and set on top of celery. Using a basket-weave pattern, cover roast entirely with bacon.
  4. Cover venison with a tent of aluminum foil and roast for 40 minutes at 350°F or until meat has reached an internal temperature of 140 to 145°F (lower if you like venison slightly pink). Let roast rest for 10 minutes, then remove twine, cut meat into slices and serve with broccoli and mashed potatoes.
Christine Ly

Christine Ly

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