Roast Venison Back Strap With Rosemary and Garlic

     From Chef Doug Ganhs.
75MINUTES
     15 minutes to make
     60 minutes to cook

3 pounds venison back strap (tenderloin) -- with all silver skin removed
     2 tablespoons olive oil
     1 tablespoon kosher salt
     2 teaspoons black pepper
     2 tablespoons fresh rosemary, chopped
     1 tablespoon garlic, minced
     1 pound bacon
     1 white onion, sliced

     Heat olive oil in a large saute pan.
     Season back strap with salt and pepper, add to pan and sear well on all sides. Remove from pan and rub with rosemary and garlic.
     Wrap back strap with bacon and place on a baking pan, on a thin layer of sliced onion.
     Place into a 300-degree oven and roast to an internal temperature of 135 degrees for medium rare.
     Remove from oven and place onto a cutting board. Let rest for 10 minutes at room temperature.
     Remove bacon and slice into 8 portions.
     Serve with Red Wine Thyme Sauce.
     Yield: 8 servings.

Red Wine Thyme Sauce

     8 ounces red wine
     1 tablespoon garlic, chopped
     2 tablespoons shallot, chopped
     4 cups beef stock or venison stock
     1 sprig fresh rosemary
     1 sprig fresh thyme
     2 bay leaves
     1 ounce unsalted butter, room temperature

Salt and black pepper to taste
     Reduce the wine, garlic, and shallot by half.
     Add the stock, rosemary, thyme, and bay leaves and reduce by half.
     Remove from the heat and strain.
     Add unsalted butter and stir until combined; adjust seasoning with salt and black pepper.