Bacon-Wrapped Rack of Venison
There's one rule for venison: It should be served rare and hot. The dish can also be made with a boneless loin; the roasting time will be slightly shorter. Regardless of what cut you use, the meat needs to marinate in garlic and olive oil overnight, so plan accordingly.
Recipe Summary test
The venison can be prepared through Step 3 and refrigerated for 6 hours; bring to room temperature before cooking.
A lush Zinfandel or Cabernet Sauvignon will complement the heartiness of the venison.