Looks good Mike. I'd suggest next time try pre-cooking the bacon a bit. Put the strips in the oven and let 'em get cooked about 2/3 to how you like it to finish... Then remove from the oven and let it cool so it's not too hot to handle, then wrap your venison (whatever the cut) and continue with the rest of your prep... What this does is lets the bacon crisp up and the venison inside will be med-rare still. Cheese will still have more body and firmness...
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