Field to Fork 03 – Venison Loin Recipe


Produced by East Central College in Union, MO in partnership with MDC, these Field to Fork videos were made for deer hunters and venison lovers. The 6-part series includes topics on how to field dress a deer, skin a deer, and several venison recipes.

Bacon Wrapped Back-Strap: Bacon Wrapped Loin with Creamed Spinach, French Bread Crouton & Tobacco Onions

Some recipes were slightly modified for the filming process.

Yield: 8 Servings

• 2 venison loin
• 15 bacon slices, thinly sliced

Creamed Spinach
• 2 spinach, stems removed
• extra bacon from wrap, sm dice
• 2 T flour
• 2 oz milk
• 1 oz sherry
• 3 garlic cloves
• 2 oz onion, minced
• ¼ c mushrooms, chopped
• nutmeg to taste

• salt and pepper to taste
• 4 French bread, cut at 1/2” bias
• 1 T extra virgin olive oil
• 1 t granulated garlic
• 1 T rosemary, chopped
• 1 t fresh cracked black pepper

Tobacco Onion
• ½ shaved yellow onion
• 1 c flour
• 1 t cumin
• Lowey’s season salt
• 1 T sugar
• salt and pepper to taste

Sear all sides of loin in hot pan, set aside and allow to cool. Lay out bacon slightly overlapping on
plastic wrap. Lay loin on side closest to you, with the plastic roll until bacon fully overlaps, leave 1”
overlapping and trim remaining bacon. Roll tightly in plastic and allow to rest.

In med sauté pan render diced bacon until almost crisp. Add onions, mushrooms and garlic, deglaze with sherry. Add flour until liquid/fat is absorbed (may not need 2 T). Cook roux for 5 min on low. Add cold milk, whisk to combine. Add spinach in intervals until all is wilted. Cook 5 min and hold warm.

Toss French bread crouton in bowl with garlic, rosemary and pepper. Bake on roasting rack at 350 until golden brown approx. 15 min.

Remove plastic from loin and place on sprayed sheet tray bake at 350 until internal temp reaches 130 for MR (approx. 20 min) and allow to REST.

Dust shaved onions in seasoned flour and fry in 360 oil. Allow to crisp. Remove to a plate with paper towel to drain.

Slice ¼” slices of rested loin.

Plate spinach on bottom, crouton, sliced loin, top with tobacco onions.


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