Pan Roasted Venison Loin with Apple Wood Smoked Bacon, Crushed Fingerling Potatoes with Black Truffles and Parsley with Poiverade Sauce
(Table Restuarant)


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Ingredients

5 Ounces Venison Loin
3 Strips Sliced Apple Wood Smoked Bacon
2 Ounces Fingerling Potatoes
1/2 Tsp. Black Truffles Peelings

Instructions

Take sliced apple wood smoked bacon and wrap venison loin, tie with butchers twine. Season with salt & pepper on both sides. Brown in a hot pan with oil. While that is cooking, lightly crush potatoes in a bowl or pan. Add salt and pepper, parsley, sliced black truffles, black truffle oil, and extra virgin olive oil. Cook venison to desired temperature. Remove venison from the pan. Slice venison into medallion size pieces. Press potatoes into a ring mold and top with venison. Optional: add a wine reduction.
 
 
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