Venison Short Loin with Prunes and Bacon


Venison Short Loin with Prunes and Bacon

Serves: 24 Time: 0:30 Skill:
Recipe by Roz McIntosh
Makes 24

  • 1 FirstLight venison short loin (approx. 400g)
  • 12 prunes
  • 12 strips streaky bacon
  • Zest of one lemon
  • Maldon sea salt flakes
Cut the venison into chunks, roughly 2 bites worth, or 3cm x 3cm.

Cut your streaky bacon strips in half.

Nestle a prune next to your venison and wrap firmly with a bacon strip.

Place your little parcels directly onto a hot BBQ grill or smoking hot frying pan, seam side down.

Cook for 5 minutes then turn and cook for a further 2 minutes, until the bacon has caramelised, and the venison is pink and juicy.

Serve, stabbed with a toothpick, the zest of a lemon and a smattering of sea salt flakes
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