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RECIPE: VENISON STRIP LOIN TOPPED WITH A ZESTY BACON GREMOLATA

Pan-sear

PREP: 15 Minutes COOK: 15 Minutes

Serves 2-2

Difficulty: Simple

The perfect dinner in under 30 minutes!  Jordan Cabatic is kicking things up a notch with a flavorsome pan-seared venison strip loin that is smothered in a zesty bacon gremolata.

RECIPE BY JORDAN CABATIC

 

Ingredients
  • Venison strip loin
  • 1 tsp smoked paprika
  • 1 tsp dried parsley
  • 1 tsp garlic powder
  • Salt to taste
  • Fresh ground pepper to taste
  • 1 tsp lemon zest
  • olive oil
  • See Bacon Gremolata recipe below
Directions
Step 1:

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.

Step 2:

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

Step 3:

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.

Step 4:

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

Step 5:

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.

Step 6:

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.

Step 7:

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


BACON GREMOLATA INGREDIENTS:
  • 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
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