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Bacon Wrapped Venison Medallions

Bacon Wrapped Venison Medallions
  • Serves: 6
  • Prep: 45 mins
  • Cook: 15 mins
  • Cut: Tenderloin


  • 1kg venison - tenderloin, loin or denver leg cut
  • 24 slices of applewood bacon
  • 2 Tbsp olive oil
  • Salt and pepper to taste
  • 1 ½ cups Shitake Mushrooms
  • 1 ½ cups Oyster Mushrooms
  • 1 ½ cups Morel Mushrooms
  • 1 cup shallots, sliced
  • 3 garlic cloves, sliced
  • 6 Tbsp olive oil
  • Salt and pepper to taste
  • 2 pears, cut into “allumette”, thin matchstike shapes
  • 1 cup frisée lettuce
  • ¼ cup lemon dressing (50/50 - lemon & olive oil)
  • 12 chervil sprigs
  • 1 1/2 cups truffle jus

For the venison

  • Preheat over to 175°C. Cut the venison into rectangular log shapes, approx 15cm x 5cm.
  • On a flat surface, lay down clear wrap film in a 30cm x 30cm shape.
  • Lay bacon slices onto film, season venison and lay onto bacon strips. Pull film up to assist in the roll-up process.
  • Wrap venison into cylindrical shapes and refrigerate.

For the mushrooms

  • Heat a large sauté pan to medium-high temperature. Add oil and mushrooms; sweat mushrooms for 3 minutes.
  • Add garlic, shallots and seasoning and cook an additions 5 minutes until mushrooms are well cooked (be careful to not burn the garlic!).

To assemble

  • Sauté bacon wrapped venison in olive oil to render bacon. Place venison into oven and roast to medium rare, approx 12-15 minute. Remove from oven and allow venison to rest.
  • In a small sauce pot, heat truffle jus over medium heat. In a small bowl, toss together pear allumettes, frisée lettuce, lemon dressing, chervil, salt & pepper; mix well to combine.
  • Heat six large plates, mound mushrooms in the center of the plate.
  • Slice venison into 1cm medallions and place onto mushrooms. Top with salad and drizzle truffle jus around. Serve immediately.

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  © 2013 Alliance Group

  © 2013 Alliance Group