Print Options:

Bacon-Wrapped Venison Loin with Wild Berry Gastrique

Yields4 ServingsPrep Time20 minsCook Time35 minsTotal Time55 mins

In this dish, venison loin—a lean and tender cut—is wrapped in smoky bacon, seared, and roasted to medium-rare. It’s then paired with a wild berry gastrique, a French-style sauce made with vinegar and fruit reduction. The result is a gourmet plate that's sweet, savory, sharp, and totally unforgettable.

Bacon-Wrapped Venison Loin with Wild Berry Gastrique

For the Venison
 1 venison loin (about 1½–2 lbs / 680–900 g)
 10 slices of thin-cut bacon
 Salt and freshly ground black pepper
 1 tbsp olive oil or butter
 Optional: 1 tbsp Dijon mustard for brushing
For the Wild Berry Gastrique
 1 cup mixed wild berries (fresh or frozen; e.g. blackberries, raspberries, blueberries)
 ¼ cup sugar (or honey/maple syrup)
 ⅓ cup red wine vinegar (or sherry vinegar)
 ¼ cup dry red wine (optional, or use water)
 Pinch of salt
 Optional: sprig of rosemary or thyme
Garnish & Serving Ideas
 Microgreens or fresh thyme
 Mashed potatoes, root vegetable purée, or creamy polenta
 Roasted Brussels sprouts or baby carrots
Prep the Venison
1

  1. Preheat oven to 400°F (200°C).

  2. Pat the venison loin dry and season all sides with salt and pepper.

  3. If using, brush lightly with Dijon mustard for added flavor and adhesion.

Wrap with Bacon
2

  1. Lay bacon strips on a board, slightly overlapping.

  2. Place the seasoned venison in the center, then roll to wrap completely.

  3. Tie with kitchen twine in 2–3 spots to secure (optional but helps hold shape).

Sear the Loin
3

  1. In an ovenproof skillet, heat olive oil or butter over medium-high.

  2. Place the bacon-wrapped venison seam-side down and sear until golden on all sides (6–8 minutes total).

  3. Transfer skillet to preheated oven and roast for 12–15 minutes for medium-rare (internal temp: 125–130°F / 52–54°C).

  4. Remove from oven, tent with foil, and let rest for 5–10 minutes.

Make the Gastrique
4

  1. While venison roasts, combine in a saucepan:

    • Berries, sugar, vinegar, wine, salt, and optional herbs.

  2. Bring to a simmer over medium heat.

  3. Reduce, stirring occasionally, for 10–15 minutes until slightly thickened and glossy.

  4. Strain through a fine mesh sieve for a smooth finish (or leave rustic with whole berries).

  5. Keep warm.

Slice & Plate
5

  1. Remove twine from rested venison.

  2. Slice into medallions with a sharp knife.

  3. Spoon a generous swirl of gastrique onto plates, top with venison slices.

  4. Garnish with microgreens, fresh thyme, or an extra drizzle of sauce.

Tips for Success
6

  • Don't overcook the venison—it's best enjoyed medium-rare to medium.

  • Wrapping in thin bacon helps crisp quickly and add flavor without overpowering.

  • The gastrique balances the richness—don’t skip it!

Variations
7

  • Use duck breast or beef tenderloin if venison isn’t available.

  • Add a touch of balsamic vinegar to the gastrique for extra depth.

  • For smoky sweetness, include a spoonful of black currant jam in the sauce.

Suggested Pairings
8

  • Drink: Full-bodied red wine (Syrah, Cabernet Sauvignon), or dark berry-forward Pinot Noir

  • Serve with: Garlic mashed potatoes or celeriac purée

  • Occasion: Holiday dinner, wild game evening, romantic winter supper

Nutrition Facts

4 servings

Serving size