Venison Loin with Pears Bacon and Sage

“Venison loin is a wonderful cut. The meat is rich and tender, but it’s also incredibly lean. For that reason, it’s important to cook it carefully, so it doesn’t dry out. I’m using some nice, fatty bacon lardons and wedges of sweet fruity pear in this recipe. Both these go beautifully with venison, but also keep everything lovely and moist. Thyme and sage are two perennial herbs I use a lot with game, but they’re also perfect with pears, so I don’t hold back”- Gill Meller.

Recipe Created by Gill Mellor and Photos by Andrew Montgomery