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Tom Linderholm

Venison Prime Rib

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Venison Prime Rib

Utilizing the Back straps (Ribeye and New York cut) from the deer we are going to make a classic roast for you to enjoy.

You are going to want to start by trimming the loin down and removing the majority of silver skin without cutting too deep into the meat. A little on the interior is ok, just focusing on the exterior portion. Once the loin is ready to go prepare the following ingredients:

Two 2-3 pound back straps of venison

1 pound thick sliced bacon

8 cups of the following rub combined:

1 Cup Thyme

1 Cup Rosemary

1 Cup Chopped Garlic

½ Cup Shredded Horseradish

¼ Cup Olive Oil

¼ Cup Ground Pepper

4 Cup Kosher Salt

Using half of the mixture, rub this into the top of the loin, reserving the other half to be applied over the bacon, layer on roughly 1 pound of thick cut bacon covering the top of the loin. Apply the reserved rub and place in oven at 275 degrees. Cook time will differ with size of roast so be attentive by checking with a meat thermometer. Pull the roast out of the oven once the internal temp has reached 135 degrees or medium rare. Allow the roast to sit for 15-20 minutes at room temperature; the internal temp will continue to rise giving you a beautifully tender medium-medium well cut of meat.

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I have did a few of these this way this summer, only I put them on the grill! Totaly Awesome!!! Some of the best venison I have ever eaten. This one is an easy winner!

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