Bacon-Wrapped Venison Loin with Raspberry Sauce

1/2 Venison loin (back strap)

Whole Milk

3-4 crushed garlic cloves

pepper

rosemary

1/2 package bacon slices

garlic salt

pepper

Sauce:

8 oz. raspberry preserves

1 C water

1/3 - 1/2 stick butter

Rub the garlic, rosemary, and pepper over the meat, and let it soak in the milk over night.

Drain the milk from the venison, and discard.  Pat the meat dry, and salt and pepper to taste.  Wrap the entire back strap in bacon, so none of the meat is showing.  Bake at 350 F for 30-40 min (30 for medium, 40 for well done).

For a crispy bacon crust, place on the grill, after cooked, at a medium-high heat.  Sear all sides.

Slice the loin into medallions, and serve with sauce.

Sauce:

Combine preserves and water in a small saucepan and place over medium-high heat.  Add in the butter, and blend well.  Bring to a light simmer, and serve with the venison.

(Recipe and photos courtesy of Pirijo Silver)