This one is awesome and easy. Get you some venison backstrap. I prefer the center-cut from the backloin for these medallions. Cut the steaks about 2 to 2 1/2 inches thick. Wrap a strip of bacon around and tie with twine. A simple tie with two twists will suffice. Kosher salt and fresh ground pepper on each side. Sear over very medium-high heat for 4 to 5 minutes or so per side (that includes rotating 1/4 turn). Then turn on the side to sear the bacon to make sure it is crisp. The center of the venison should (always) be medium to medium-rare. Venison (in this case Whitetail) should never really be well-done. And... Voila!
|Heaven, table for one|