Recipe by: Anna Rogers of Very Good Venison


  • Half a tub of cream cheese
  • 1 tbs of finely chopped fresh chives
  • 1 tbs of finely chopped fresh tarragon
  • ½ tbs of finely chopped sage
  • 6 rashers of streaky bacon grilled and chopped
  • 2 loins butterflied and bashed to 1cm flat


  1. Butterfly the venison loins and place between two sheets of baking paper.
  2. With a rolling pin, bash the loins until 1cm thick.
  3. Grill the streaky bacon until crispy, and allow to cool while you prep the cream cheese.
  4. In a bowl add half a tub of full fat soft cream cheese. Stir cheese until soft and almost whipped.
  5. Now add the finely chopped herbs and a generous amount of black pepper.
  6. Chop up the now cool bacon and add this to the soft cheese.
  7. Heat a griddle pan to a high heat, drizzle the venison with oil and fry on each side for 30 seconds.
  8. Divide the cheese mixture between the two loins. Placing it in a thin line down the centre of each loin.
  9. Bring each side of the loin up to each other and secure with cocktail sticks.
  10. Drizzle an oven proof dish with oil, and place in the oven at 180°C for 10 minutes.
  11. Remove from the oven and rest.
  12. When you are ready slice and serve