| Prep: 15 mins | Cook: 30 mins | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 490 | 34g | 11g | 12g |
| sugars | fibre | protein | salt |
| 9g | 0.5g | 36g | 1.8g |
Why I Love Canadian Bacon-Wrapped Maple-Glazed Venison Loin
I’m so excited to share with you my latest culinary love affair: Bacon-Wrapped Maple-Glazed Venison Loin. This unique Canadian recipe resonates deeply with my own background, as it marries earthy game flavors with the sweet, nuanced elegance of pure maple syrup. The combination creates a dish that’s not only delicious but deeply comforting, like a warm embrace from both of my culinary heritages.
A Flavor Fusion
The rich, savory taste of venison loin complements the smoky goodness of bacon in a way that’s simply enchanting. The maple glaze, made with pure syrup, Dijon mustard, and a splash of soy sauce, adds a beautiful layer of sweetness and depth. This flavor combination is reminiscent of some dishes I loved growing up, but with a delightful Canadian twist.
The garlic and fresh thyme lend an aromatic quality to the dish, which evokes memories of hearty, home-cooked meals. Each bite is a harmonious blend of the tender meat, the crispy bacon, and the slightly sticky, caramelized glaze that ties it all together.
Cooking Inspiration
The inspiration for this recipe comes from Chef Michael Hunter, often celebrated as “The Hunter Chef” due to his deft use of wild game and foraged ingredients. His approach to cooking game meat with adaptations for the home kitchen is truly inspiring. If you ever find yourself intrigued by wild game, his cookbook “The Hunter Chef Cookbook” is a treasure trove of creative recipes and techniques.
Serving Suggestions
This Bacon-Wrapped Maple-Glazed Venison Loin pairs wonderfully with roasted root vegetables or a creamy potato gratin, which complements the meat’s richness. You might also consider a side of sautéed wild mushrooms to echo the rustic tones of the venison. For a lighter option, a simple spinach salad with a tangy vinaigrette helps balance the hearty flavors of this dish.
While my love for French and Creole cuisine often guides my culinary adventures, this recipe is a testament to the beauty of blending culinary traditions from different parts of the world. I hope you find the same joy and comfort in making and sharing this dish as I do.
What You’ll Need
- 2 lbs venison loin
- 12 slices bacon
- 1/2 cup pure maple syrup
- 2 tablespoons Dijon mustard
- 1 tablespoon soy sauce
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon fresh thyme leaves
Method
Step One
Preheat your oven to 375°F (190°C).
Step Two
In a mixing bowl, combine the pure maple syrup, Dijon mustard, soy sauce, olive oil, minced garlic, black pepper, and salt. Mix well until all ingredients are fully integrated to create the glaze.
Step Three
Rub the venison loin with the fresh thyme leaves.
Step Four
Wrap the venison loin with the bacon slices, overlapping slightly to ensure complete coverage. Secure the bacon with toothpicks if necessary.
Step Five
Place the bacon-wrapped venison loin on a baking sheet lined with aluminum foil or parchment paper.
Step Six
Brush the prepared maple glaze evenly over the entire bacon-wrapped loin.
Step Seven
Roast in the preheated oven for about 25-30 minutes, or until the internal temperature of the venison reaches 130°F (54°C) for medium-rare. Adjust cooking time based on your preferred level of doneness.
Step Eight
Remove from oven and let the venison loin rest for about 10 minutes before slicing.
Step Nine
Slice the venison loin into medallions and serve. Enjoy your Bacon-Wrapped Maple-Glazed Venison Loin!
