Instructions

1. Rub the deer loin with mashed garlic. Thoroughly coat the loin with olive oil. Place the deer loin in a baking dish or storage bag and refrigerate at least four hours or overnight.

2. Reserve the marinade olive oil. Heat a small amount of the reserve oil in an ovenproof skillet until shimmering. Season the deer loin with salt and pepper and brown over high heat, approximately three minutes per side. Remove from the skillet to cool.

3. Press fresh herbs into the deer loin. Wrap bacon strips around the deer loin, overlapping slightly. Tie up deer loin, using cotton string at 1/2-inch intervals, to hold bacon in place. Let it rest at room temperature for up to two hours.

4. Preheat the oven to 400 degrees Fahrenheit.

5. Heat a small amount of reserve oil in skillet until shimmering. Cook bacon-wrapped deer loin over moderate heat until it is browned all over, approximately 10 minutes.

6. Remove the skillet from stovetop and roast deer loin in the oven for approximately 20 minutes (to achieve a rare doneness). Remove from the skillet and let rest for five minutes.

7. Add chicken stock to skillet and bring it to a boil, making sure to scrape up browned bits from the pan. Remove the pan from heat, whisk in butter and add more fresh herbs.

8. Carve deer loin into thick steaks and spoon sauce on top of the meat to serve.