Loin or Rack of Venison Grand Veneur

Preparation info

  • Portions:

    8

    • Difficulty

      Medium

Appears in

Professional Cooking

Professional Cooking

By Wayne Gisslen

Published 2014

  • About

Ingredients

U.S. Metric Ingredients
2

Method

Procedure

  1. Trim the venison, removing all silverskin. Because venison is very lean, there will be very little fat to remove.
  2. Marinate the venison for 2 days, using enough marinade to cover the meat completely. (The quantity indicated is approximate.)
  3. Cut the fatback into thin sheets on a slicing machine. Bard the venison by covering the meat