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Deer Fillet wrapped in bacon

Deer fillet is a succulent piece of venison and a good source of lean protein.

Autumn is the time of year where we need to keep ourselves warm during grey and rainy days, and this delicious dish will help to do just that!

deer fillet wrapped in bacon

Although deer is a delicate red meat to prepare there is no need to be anxious as when in season you can find it at your butcher, local shop or even from a hunter. They usually know how to handle venison, so let them do the main work and process the necessary aging and cutting.  Ask for fillet or tenderloin and eat as soon as aged enough for consumption.

We like to keep the taste of the meat ‘pure’ and add only freshly chopped herbs. The bacon adds flavour, but it also prevents it from drying out while cooking. Even beginners can’t go wrong with this recipe. That said, the best way to serve venison is rare but pink or medium rare is still acceptable. Anything cooked more will result in dry meat.

Although we like to make the deer the ‘hero’ of this dish, the accompanying sauce is a must to elevate this dish from ordinary to luxury.  It requires some time and technique to make, but all in all, it is not difficult, and you won’t be disappointed with the result. If you have homemade cherry jam, it is the perfect moment to use it!

Related: Chunky cherry jam

Side dishes that pair well with venison

Roasted or pureed, most root vegetables pair well with venison as well as broccoli, green beans and pumpkin. Roasted garlic knobs are delicious and even Jerusalem artichoke chips can be added if you want to make it a lighter garnish.

deer fillet wrapped in bacon

Bacon Wrapped Deer Fillet

Deer fillet is a succulent piece of venison and a good source of lean protein.
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Prep Time 1 hr
Cook Time 25 mins
Total Time 1 hr 25 mins
Course Meat & Poultry
Cuisine International
Servings 4 people
Calories 249 kcal

EQUIPMENT (click pictures for details)

Paring knife
Saucepan
Sauté pan with lid

Ingredients
 
 

  • 2 pcs deer tenderloin
  • 1 tbsp chopped rosemary
  • 1 tbsp chopped parsley
  • 1 tbsp crushed white & black peppercorn mignonette
  • 12 pcs thin bacon slices

For the sauce

  • 30 ml red wine vinegar
  • 30 gr caster sugar
  • 150 ml red wine
  • 150 ml fond de veau demi-glace
  • 1 pc cinnamon stick
  • 1 pc anise star
  • 1 pc clove
  • 1 tbsp cherry jam

For the garnish

  • 100 ml whipping cream
  • 15 leaves of rosemary
  • 4 tbsp cherry jam

Instructions
 

Prepare the deer fillet

  • Trim and remove the silver skin of the deer tenderloin if there is still any remaining.
    all ingredients for deer wrapped in bacon
  • Lay 6 paper thin slices of bacon on the work bench next to each other, sprinkle with the freshly chopped herbs and pepper mignonette.
    align bacon strips and season
  • Place the deer tenderloin on the layered bacon and roll it out.
    wrap deer fillet in bacon
  • Use kitchen twine to secure and bind the deer tenderloin; keep aside.
    deer filet rolled in bacon

Prepare the sauce

  • Grind the cinnamon stick, anise star and clove to powder.
  • Cook the sugar and vinegar to a golden caramel “gastric”.
    making sauce
  • When the gastric is cooked enough, deglaze the saucepan with the red wine, the demi-glace, and add the ground spices.
    add beef stock to sauce
  • Bring to the boil and simmer to reduce by half until the sauce is fragrant and thickened. This will take around 15-20 minutes.
  • Add the cherry jam as per your liking, cook for another 2 minutes and season to taste.
    adding jam cherry jam to sauce
  • Strain the sauce through a thin mesh sieve and keep it warm.

Prepare the cream sauce

  • Combine the whipping cream and rosemary leaves.
    making a rosemary cream sauce
  • Bring to the boil and cook until thickened, then season to taste.

Pan fry the deer

  • Sauté the wrapped deer tenderloin with some oil on both sides for 6-8 minutes.
    baking deer fillet in a sauté pan
  • Place the deer fillet on a wire rack and cover with foil and rest for 4 minutes.

Plate the dish

  • Spoon the sauce around the hot plate. Cut and arrange the deer medallions in the centre of the plate. Spoon some of the rosemary cream around.
    deer fillet wrapped in bacon

Notes

  • The cherry jam is optional to finish the sauce but it will balance the sourness from the vinegar and red wine and make the sauce shinier.
  • If the sauce is a bit sour or too spicy then add a knob of butter to balance the flavours.

Nutrition for 1 portion

Calories: 249kcalCarbohydrates: 27gProtein: 1gFat: 12gCholesterol: 38mgSodium: 28mgFiber: 1gSugar: 20gVitamin A: 470IUVitamin C: 4mgCalcium: 44mgIron: 1mg
Keyword bacon, deer fillet
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