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BACON WRAPPED VENISON TENDERLOIN WITH ASIAGO MORNAY SAUCE, ROASTED BEETS & WILTED SPINACH

BACON WRAPPED VENISON TENDERLOIN WITH ASIAGO MORNAY SAUCE, ROASTED BEETS & WILTED SPINACH

This dish is all the best of comfort foods with an elegant, or elevated twist. The cheesy sauce, salty bacon and earthy spinach work really well with game meats. Venison tenderloin lends itself really well to being wrapped in bacon as it doesn't need but a few minutes on each side and if you precook the bacon about 75% of the way, you will have nicely seared venison and crispy bacon.

Here's what you'll need

  • 4 venison tenderloin medalions
  • 4 slices streaky bacon
  • 1 small shallot (sliced)
  • 2 cloves garlic (finely miced)
  • 1 small bunch parsley
  • 3 cooked beets (small dice)
  • 2 tbsp butter
  • 2 tbsp flour
  • 1 cup milk
  • ¼ cup fresh grated asiago
  • 3 cups frozen spinach
  • ½ tsp nutmeg
  • salt and pepper to taste
  1. lay the bacon onto a baking tray and cook in a 350° preheated oven for about 6 to 8 minutes or until just starting to crisp up (when done, remove from the oven, but allow the bacon to sit in it's own fat as you get everything else ready)

  2. in the meantime, sautee shallots in butter on medium low heat until softened and translucent, add garlic and sautee another minute, then add the parsley

  3. sprinkle in flour and whisk about 3 minutes and add the milk and simmer gently until thickened

  4. remove from the heat and gradually add the cheese a bit at a time, whisking to incorporate as you go...now the sauce is ready so, you can set asided and gently reheat when you're ready to serve

  5. toss the beets in some olive oil, season well with salt and pepper and bake for about 10 minutes

  6. thaw and drain the spinach and then sautee shallots and garlic until soft and translucent, then add the spinach and nutmeg and cook until warmed through

  7. wrap each medalion with a slice of bacon and skewer through to keep it in place

  8. season the venison and pop into a nice hot pan with a dash of olive oil and butter

  9. sear for 2 or 3 minutes on each side, remove from the pan, tent with foil and rest for a minute or two

  10. scoop the spinach onto warmed plates, and top with the venison, por over sauce and sprinkle on the roasted beets

  11. BACON WRAPPED VENISON TENDERLOIN WITH ASIAGO MORNAY SAUCE, ROASTED BEETS & WILTED SPINACH
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