This was fun to do!
It all starts with takin' enough bacon to weave the wrappin'. Do this on plastic wrap so that it is easy to manipulate when wrappin' the stuff loin.
The first step in making a stuff loin is to take the venison loin, which should be about one inch thick and butterflying it. I happened to have two, so, I butterflied both:
Then, sprinkled with salt and pepper.
For the stuffing, I made croutons from pumpernickel bread and decided to add in some of this stuff chopped up.
That is celery, a leek, garlic, and, yes, dark chocolate! (Yum, bacon and chocolate in the same item!!) Here they are, all chopped up and mixed up and ready for the loin! Of course, added some salt to the mixture as well.
So, with having two loins, I just spread some of the stuffing on top of one and then placed the other on top of the stuffing - sorta like a sandwich. Then, placed the stuffed loin on the weaved bacon and wrapped it and then used the plastic to form it into a loaf, like this:
Into the refrigerator for a few hours to let it rest and let it think it belongs in that shape.
Then, onto the rack for the stove-top smoker (that I use outside on my side burner).
Smoked it, using white oak, for half an hour, until the temperature of the meat was correct.
Then, under the broiler for some time, I think about 8 minutes or so, to crisp up the bacon.
Then, let it rest 10 minutes before carving and serving. I made a green peppercorn, wine, demi-glace sauce (with scallions and garlic) for it.
Served it with pickled, roast cauliflower, baked spinach/scallions/garlic/parmigiano reggiano cheese, and cayenne julienne fries. Along with, of course, a Texas wine!