Bacon & Cognac Venison Roast

Wild meat - game - is very popular in Sweden. You can buy it while it's in season, but it seems that many people have connections to allow them to get home-hunted meat. My aunt does, ands he always has venison or moose in her freezer. I was given this beautiful roast a while ago, and decided to cook it with bacon and cognac. Venison is rather strong in flavor, and lean, so it needs both some fat and some assertive flavor to go with it.

And to tell you the truth, I'm not a huge fan. Everyone else loved it though, so I guess it's just a matter of preference.

Bacon & Cognac Venison Roast
A venison roast, about 2 kilos
200 g bacon, sliced
salt, pepper
butter
100 ml cognac

Preheat the oven to 125°C.

Clean the steak, and season it well with salt and pepper. Wrap it in bacon, and secure the edges with toothpicks. (Count them - you want to make sure they're all removed before serving.)

Brown in plenty of butter in a large pot, for about five minutes on each side.

Put a meat thermometer in the roast, add the cognac and place a lid on the pot. Place in the oven.

Let it cook until the inner temperature is 62°C. Let the meat rest for at least 15 minutes before slicing (and remember to remove all those toothpicks).

I served this with fried jerusalem artichokes, mushrooms and a potato gratin.

Recipe in Swedish:
Rådjursstek med bacon och konjak