Deer season may officially be over in Virginia, but in case you froze some of your venison, Waypoint Seafood and Grill’s Chef Kyle Woodruff has a great recipe for you to try – Bacon Wrapped Venison featuring S. Edwards and Sons Virginia bacon and a bourbon cream sauce.

What you’ll need? Venison loin, Edwards and Sons fine pepper bacon, salt & pepper, olive oil, Brussels sprouts, onions, oyster mushrooms, cremini mushrooms, butter, shallots, chopped garlic, herb mixture (chives, tarragon, thyme and parsley) heavy cream and bourbon.

“One thing I love to put in there is some good bourbon,” Chef Kyle says in the video recipe presentation. “And I know all the hunters out there should have some good bourbon.”

TIP for getting kids to devour Brussels sprouts? Chef Kyle suggests shaving them across the mandolin until you get nice, fun little pieces!

Be sure not to overcook your venison loin. Chef Kyle warns that cooking it to a well done stage could make it dry.

As you try your hand at this recipe, visualize that the process involves layering flavors.

“Layering flavors is key to a process like this,” Chef Kyle says. “You’re constantly evolving that salt content and really extracting the flavors out of those ingredients.”

Looking to try your hand at other Chef Kyle recipes featuring Edwards and Sons fine Virginia meats?

How about clam chowder, Chef Kyle’s take on rockfish or this pork jowl salad?

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