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Leg of Venison Marinated in Napa Cabernet Sauvigon with Applewood Bacon

On its own, venison inspires aaahs of delight. Wrapped in bacon, it takes on a whole new decadent direction. Add to that a marinade of Cabernet Sauvignon, cinnamon, garlic and more, and it tastes positively ethereal.

SKU 1367-recipe



  1. Mix wine with herbs, garlic, shallots, olive oil, pepper, orange peel, allspice, and cinnamon.
  2. Pour marinade over venison and allow to marinate at least 4 hours, preferably overnight.
  3. Remove venison from marinade and pat dry. Season lightly with salt as it will be wrapped in bacon.
  4. Shingle bacon on top of cutting board. Place venison on top of bacon and then wrap the bacon around the venison.
  5. Place venison on baking dish and place in preheated 375° oven. Roast venison until it reached an internal temperature of 125°. Remove from oven and allow to rest.
  6. While venison is roasting, heat leftover marinade in a sauce pot over medium heat and bring to simmer and reduce by half.
  7. Add chicken stock and reduce by half. Finish by whisking in a tab of unsalted butter.