Crumbed Mustard Chital Back strap with Cranberry sauce

Ingredients
1.5 kg Venison back strap
3-4 rashes of Bacon
2-3 Tablespoons Mustard
4 Teaspoons Cranberry sauce
3 Cups Red Wine
1 Cup Bread crumbs
15 grams Himalayan salt
15 grams Paprika
15 grams Celery Salt
15 grams 4 Seasoned pepper
5 grams Dried Basil
5 grams Dried Parsley
5 grams Dried Oregano
2.5 grams Garlic Salt
2.5 grams Minced Garlic
15 grams Goji Berries
Method
Mix all dry ingredients together in a lip lock bag, shaking well
Paste the Back strap evenly with mustard
Place dry ingredients in a large dish and roll the back strap in the crumbs
Lay rashes of bacon flat side by side on bench top, placing meat at the edge of bacon
Wrapping bacon tightly over meat and pin with toothpicks

There are 2 ways of cooking this recipe in the oven or in a smoke house – refer below for method you choose.

Oven
Pre-heat oven to 90-100 degrees
Place back strap into a deep cooking dish
Pour 3 cups Red wine over back strap
Place dish in oven and slow cook till meat’s internal temp reaches 68 degrees (3-4 hours)
Remove dish from oven, resting for 10min
Garnish with cranberry sauce on top & serve
Smoke house
Pre-heat smoke house until temperature sits about 90-100 degrees
Place back strap into a deep cooking dish
Pour 3 cups Red wine over back strap
Place 1 cup of saw dust into saw dust tray to start the smoking process
Transfer dish to smoke house, slowly cooking until meat’s internal temp reaches 68 degrees (3-4 hours)
Remove dish from smoke house, resting for 10min
Garnish with cranberry sauce on top & serve