I recently found myself with a whole fallow deer carcass, resulting in a glut of venison. I decided to create a recipe that would showcase its rich flavor. The combination of venison with apples and bacon seemed like a classic match, so I devised a simple yet impressive dish.
I’ve perfected this recipe over the years, experimenting with game meat to find the perfect balance of flavors. The acidity of apples complements the distinctive flavor of venison, while the bacon adds a smoky depth and helps keep the meat moist.
This approachable recipe is perfect for special occasions or family dinners, and I’m excited to share it with you.
- A simple recipe for roast venison that’s perfect for special occasions.
- The combination of venison, apples, and bacon creates a rich and balanced flavor.
- The acidity of apples helps balance the gamey flavor of venison.
- Bacon adds a smoky depth and helps keep the venison moist.
- This recipe is approachable and easy to follow, even for those new to cooking game meat.
My Perfect Venison, Bacon, and Apple Combination
After experimenting with various ingredients to pair with venison, I settled on a classic combination that never fails to impress: bacon and apples. The synergy between these three ingredients is remarkable, as they elevate each other beyond their individual flavors.
The lean, rich venison serves as an excellent base for the dish, while the sweet-tart apples and smoky, fatty bacon work their magic together. I prefer using smoked bacon for this recipe as it adds an extra dimension of flavor that complements the gamey notes of the venison beautifully.
For the apples, firm varieties like Russet, Honeycrisp, or Granny Smith are ideal, as they hold their shape during cooking and offer a pleasant texture contrast. The natural sweetness of the apples balances the richness of the meat, while the bacon adds necessary fat to keep the venison moist during cooking.
| Ingredient | Role | Benefit |
|---|---|---|
| Venison | Main protein | Lean and rich flavor |
| Bacon | Flavor enhancer | Adds smoky flavor and fat |
| Apples | Texture and flavor contrast | Provides natural sweetness and texture |
The resulting sauce from these three ingredients creates a rich, complex flavor profile that ties the entire dish together, making it a perfect recipe for any occasion.
Ingredients for Roast Venison With Bacon & Apples
The success of this recipe hinges on the quality of its components, so let’s take a closer look at what you’ll need.
For the Venison
For the venison, you’ll need 2 (3/4 pound) venison tenderloin roasts. I recommend using about 1.5-2 pounds of venison, preferably a tenderloin or haunch cut that works well for roasting. The quality of your venison significantly impacts the final dish, so I suggest using fresh or properly frozen and thawed meat from a trusted source. You’ll also need 2 teaspoons of olive oil, ¼ teaspoon of onion powder, and kosher salt and ground black pepper to taste.
Bacon and Apple Components
For the bacon and apple components, you’ll need 6 thick slices of bacon, 1 large firm-fleshed apple, peeled, cored, and 1/2-inch diced, and 8 ounces of smoked bacon, finely chopped. When selecting apples, choose 2-3 medium-sized firm varieties like Russet, Honeycrisp, or Granny Smith that will maintain their structure during roasting.
Additional Ingredients
Additional ingredients include 2 cloves garlic, chopped, 1 tablespoon of chopped green onion, ½ cup of heavy whipping cream, and 2 tablespoons of butter. These ingredients play a crucial supporting role in enhancing the main flavors without overwhelming them.
Step-by-Step Preparation Method
The preparation process is where the magic happens, and I’m excited to guide you through each step of making this delicious roast venison recipe. With a few simple steps, you’ll be on your way to creating a dish that’s sure to impress.
Preparing the Venison
To start, I always begin by preparing the venison properly. This involves patting it dry with paper towels to remove excess moisture, then brushing it with olive oil to enhance the flavor and texture. I season the venison generously with salt, pepper, and a touch of garlic powder to give it a robust flavor profile. By doing so, we create a solid foundation for our dish.
- Patting dry with paper towels
- Brushing with olive oil
- Seasoning with salt, pepper, and garlic powder
Bacon Wrapping Technique
For the bacon wrapping technique, I partially cook the bacon slices first in a preheated oven at 375°F for about 5-7 minutes. This step is crucial as it makes the bacon pliable and releases some of its fat, making it easier to wrap around the venison. Once partially cooked, I wrap the bacon slices around the venison tenderloins, securing them together.
Incorporating the Apples
When incorporating the apples, I quarter 3 or 4 Russet apples and place them strategically around the roast. This allows the apples to absorb the meat juices while cooking and impart their flavor to the dish. I also add a few cloves of garlic, whole and unpeeled, around the roast to add depth to the flavor.
Roasting Process
The roasting process requires attention to temperature. I start by preheating the oven to 425°F and searing the exterior of the venison for about 15 minutes. Then, I reduce the heat to 350°F for the remainder of the cooking time. It’s essential to use a meat thermometer to ensure the venison reaches the perfect doneness – aiming for 135°F for medium-rare, which will rise to about 140°F while resting.
“The key to a perfect roast is not just the temperature, but also the resting time. Letting the roast rest for at least 15-20 minutes under loose foil allows the juices to redistribute throughout the meat.”
Making the Apple Bacon Sauce
To make the apple bacon sauce, I carefully pour out as much fat from the roasting tin as possible and discard it. Then, I remove the remaining contents from the pan and place them into a food mill. Using the remaining pan drippings and a splash of apple cider vinegar, I mill everything together to create a rich and tangy sauce.
By following these steps, you’ll be able to create a delicious roast venison with bacon and apples that’s sure to be a hit at any dinner gathering.
Serving Your Roast Venison With Bacon & Apples
Once the venison is roasted to perfection, it’s time to plate. I recommend slicing the venison roast into medium-thick pieces, about ½-inch, and arranging them on warmed plates to maintain the perfect temperature. The apple bacon sauce should be drizzled generously over the sliced meat, allowing it to mingle with the juices on the plate.
To complete the meal, consider serving with complementary sides like roasted root vegetables or creamy mashed potatoes. A fresh element, such as a simple green salad with a light vinaigrette, provides a welcome contrast to the rich, roasted flavors. For special occasions, a quick apple salad with diced fresh apples and a touch of lemon juice makes a delightful accompaniment.
FAQ
What type of venison is best suited for this recipe?
I recommend using a tender cut of venison, such as a loin or tenderloin, for the best results. The tenderness of the meat will make a big difference in the final dish.
Can I substitute the bacon with another type of meat?
While bacon adds a unique flavor to the dish, you can experiment with other cured meats like pancetta or prosciutto. However, keep in mind that the flavor profile will be slightly different.
What variety of apples works best in this recipe?
I prefer using a combination of sweet and tart apples, such as Granny Smith and Fuji. The sweetness of the apples pairs well with the savory flavor of the venison and bacon.
How long does it take to cook the venison to the perfect doneness?
The cooking time will depend on the thickness of the venison and your desired level of doneness. As a general guideline, cook the venison in a preheated oven at 400°F for about 15-20 minutes per pound, or until it reaches your desired internal temperature.
Can I make the apple bacon sauce ahead of time?
Yes, you can prepare the sauce in advance and store it in the refrigerator for up to a day. Simply reheat it before serving. You can also freeze the sauce for later use.
What is the best way to store leftover venison?
To keep the venison fresh, store it in an airtight container in the refrigerator at a temperature below 40°F. You can also wrap it tightly in plastic wrap or aluminum foil and freeze it for later use.
