» 1 venison loin (back strap), all silver skin removed
» 1 cup whole milk
» 3–4 garlic cloves, crushed
» Small handful black peppercorns
» 1 bunch fresh rosemary, picked off the stem and chopped
» 8-oz. jar raspberry preserves
» 1 cup water
» 1⁄4 stick unsalted butter
» 1 package applewood-smoked bacon, sliced
» Kosher salt and freshly ground black pepper
1. Cut venison loin in half and soak overnight in refrigerator with whole milk, garlic cloves, black peppercorns and rosemary.
2. To prepare the raspberry preserve sauce, combine raspberry preserves and water in a small saucepan and place over medium-high heat. Swirl in butter. Set aside and keep warm.
3. Drain the milk from the venison, discard
all other ingredients, and pat venison dry with paper towels.
4. Lay out the bacon strips on a cutting board, slightly overlapping each piece (forming 2 large bacon sheets). Place a loin on the bacon and gently roll the whole piece, covering in a sheet of bacon. Repeat process with the other half of the loin.
5. Season the bacon-wrapped loins with salt and pepper.
6. Place a large cast-iron skillet, seasoned with vegetable oil, on a stove over medium-high heat. Place loins in the hot skillet, seam side down. Sear for 4–5 minutes, until the bacon becomes crispy. Turn over and sear other side for same amount of time. With a pair of tongs, continue to turn venison to sear all sides, so the bacon is crispy on all sides. Cook to medium-rare.
7. Pull loins out of skillet and let rest for two minutes. Gently slice into medallions and fan across a plate. Drizzle with raspberry sauce and be the king of hunting camp!