I was all set to write a post on Friday, but then a kind friend surprised me with a bag of morels he found in his yard. I’d never found morels before, so I was excited to try them.
Funny thing is, when I got home, I mowed the lawn. Guess what I found growing in my own yard around the stump of the elm we cut down last year after it died?
So I had a bunch of morels and one package of venison left in the freezer. Perfect combo right?
Even better, when I opened the freezer package I found I had mislabeled it. Instead of round steaks, it was a loin piece. Side note, I never cut my loins into steaks. I cut them into 8- to 10-inch sections and freeze them whole. They last longer and I can cut them into steaks later if I choose to. However, my favorite preperation is to wrap a whole loin piece in bacon and grill it to medium rare.
That’s just what I did. I wrapped the loin with bacon and threw it on the grill. Then I sauted about half the morels in butter and steamed some local fresh-cut green beans and started some brown rice.
When the morels were soft, I added some heavy cream a shot of salt and pepper and drizzled it over the loin medalions (AFTER I LET IT REST!).
I have to say, this might have been one of my favorite venison preperations to date.