Loin or Rack of Venison Grand Veneur

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