A tender venison loin infused with aromatic garlic and rosemary, wrapped in salty bacon for a perfectly moist finish. This elegant roast is slow-braaied and flame-seared to medium-rare perfection.
1.50 kg whole venison loin (Springbok or Kudu) or 4 of pork bacon (for lard strips)
2 tbsp chopped fresh rosemary or 3 salt.
Garlic slices
1 Bacon strips
1
Make small incisions along the loin and insert garlic slices and rosemary pieces.
2
Wrap the loin with the bacon strips to prevent the lean venison from drying out, securing them with butcher's twine. Rub with oil and salt.
3
Cook on a kettle braai via indirect medium heat (160∘C) for 35–40 minutes. Remove the bacon strips for the final 5 minutes and sear the loin directly over the coals until an internal probe reads 54∘C (medium-rare).
Notes
Braai on a medium to low, indirect heat
Ingredients
1.50 kg whole venison loin (Springbok or Kudu) or 4 of pork bacon (for lard strips)
2 tbsp chopped fresh rosemary or 3 salt.
Garlic slices
1 Bacon strips