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

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.

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

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

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.

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.