Rinse venison striploin in cold water and pat dry. Lightly rub with olive oil Then combine dry seasonings with lemon zest and rub all over the meat. Set aside.

Starting with a large cold cast iron pan, place chopped bacon in the pan and turn on the stove to medium heat.

Once the pan has come to temperature, move bacon around to avoid burning and allow it to cook until crisp. Remove bacon from the pan and place on a plate lined with a paper towel.

In a medium-sized bowl add bacon followed by other ingredients. Toss together and set aside.

Using the same pan, drain out bacon grease leaving only enough to coat the bottom of the pan. Set heat to medium-high. Once the pan is heated place the strip loin in the pan.

Allow the strip loin to build an even seared crust on each side (about 3-4 minutes per side or until desired doneness) 132-135° for a medium-rare. Transfer to cutting board and let rest for about 5 minutes.

Slice venison strip loin and serve with finadene sauce and choice of starch or veggies. Enjoy!

• 2-3 strips thick-cut bacon, chopped 
• 2 garlic cloves, finely minced
• A pinch of red pepper flakes
• Zest of 1 lemon plus, 1 Tbsp lemon juice
• 3-4 Tbsps fresh parsley, finely chopped
• Salt & pepper to taste