Brad's bacon wrapped venison loin chops with port wine au jus and cucumber salad

Name: Brad's bacon wrapped venison loin chops with port wine au jus and cucumber salad
Total time: 2100 s
Yield: 3-4 servings
Cuisine: American
Ingredients: 1 medium sized cucumber, peel if desired. Chop; 8 oz cherry tomatoes or coarse chopped slicing tomatoes; 1/4 large onion, chopped; 1 lg clove garlic, minced; 2 oz crumbled feta cheese; 2 tbs sliced green olives with pimento; 1 tbs olive oil; 1 tbs red wine vinegar; 1 pinch sea salt and pepper to taste; 1 1/2-2 lbs venison loin roast; 8 oz thick sliced applewood smoked bacon; 1 container kinder's brand cowboy butter seasoning; 1/4 cup rendered duck fat. Or your preferred oil; 4 sprigs fresh rosemary; 8 toothpicks; 1 packet au jus mix. One that calls for 3 cups of liquid; 2 1/2 cups water; 1/2 cup port wine; 1 tbs corn starch; 1 tbs cold water; 1/4 cup minced chives; 1 serving horseradish

wingmaster835 @wingmaster

Sequim Washington

This meal gives me a sense of accomplishment. From playing a part in the harvesting of the deer to growing all of the veggies for the salad. It just tastes better when there is a little love in the food.

#september2027

wingmaster835 @wingmaster

Saved

Ingredients

35 minutes

3-4 servings

For the cucumber salad
1medium sized cucumber, peel if desired. Chop
8 ozcherry tomatoes or course chopped slicing tomatoes
1/4large onion, chopped
1lg clove garlic, minced
2 ozcrumbled feta cheese
2 tbssliced green olives with pimento
1 tbsolive oil
1 tbsred wine vinegar
1 pinchsea salt and pepper to taste
For the venison
1 1/2-2 lbsvenison loin roast
8 ozthick sliced applewood smoked bacon
1 containerkinders's brand cowboy butter seasoning
1/4 cuprendered duck fat. Or your preferred oil
4 sprigsfresh rosemary
8tooth picks
For the port au jus
1 packetau jus mix. One that calls for 3 cups of liquid
2 1/2 cupswater
1/2 cupport wine
1 tbscorn starch
1 tbscold water
Garnish
1/4 cupminced chives
1serving horseradish

Saved

Steps

35 minutes

1

Mix together all of the salad ingredients and refrigerate until ready to serve.
2

Prepare your venison loin by washing and patting dry with a paper towel. Place on a large cutting board.
3

Use a very sharp knife. Carefully remove all of the silver skin on the roast. It is tough and has an off putting flavor. To reduce meat waste, keep the blade of the knife slightly tilted upwards while cutting underneath the skin. I used a filet knife.
4

Cut your steaks about the same width as your bacon slices. I cut mine at about 1 1/4 inch steaks.
5

Wrap steaks tightly with bacon. Secure with a toothpick. Lay out on the cutting board.
6

Season top side well with kinder's brand cowboy butter seasoning.
7

In a saucepot, mix au jus seasoning and 2 1/2 cups cold water. Whisk well. Add 1/2 cup port wine. Stir, and add to a medium high heated burner. Bring to a boil. Mix 1 tbs cornstarch and cold water in a mug. Set aside. When au jus boils, reduce heat and simmer 10 minutes. Add cornstarch slurry and mix well. Simmer 2 to 3 more minutes. Turn off heat and set on a warmer.
8

Preheat your oven to 425 degrees F. On the stove, heat a cast iron, or oven safe pan on medium high heat. When heated, add duck fat and let heat 1 minute. Add venison chops to the pan seasoning side down. Season the other side well with kinders. Arrange rosemary around steaks.
9

Cook 3 minutes per side, until just browned. Immediately transfer to oven on upper rack. Cook for 4 to 5 minutes for medium rare. Adjust Cook time for your preference. Remove from oven, tent with foil and let rest 5 minutes. I prefer pink in the middle so it doesn't dry out.
10

Plate chops and remove toothpicks. Top with au jus. Garnish with chives and horseradish on the side. Serve with cucumber salad. Enjoy.

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Cooksnaps

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wingmaster835 @wingmaster

on September 03, 2026 03:07

Sequim Washington

cooking is a passion of mine. I started when I was very young and I had to drag a milk crate around to see over the counter. taught by a career cook (my grandmother ). I have always tried to push the boundaries of conventional cooking. I prefer cooking wild game. when I can get my hands on it, but fish is more readily available for me. I raise and butcher most of the livestock that I use for my conventional recipes. I hope everyone can find a few recipes they like in my list.

Keywords

Bacon Venison Loin Chop Port Wine Au Jus Cucumber Salad

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Brad's bacon wrapped venison loin chops with port wine au jus and cucumber salad

Brad's bacon wrapped venison loin chops with port wine au jus and cucumber salad

Ingredients

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