We Cook! Mill’s Tavern’s Bacon-wrapped Venison, Rainbow Carrots, Strawberry Gastrique

Bacon-Wrapped Venison with Butter-Poached Rainbow Carrots and Strawberry Gastrique

Serves 4

This elegant dish from Mill’s Tavern combines the rich flavors of bacon-wrapped venison with the sweetness of butter-poached rainbow carrots and a tangy strawberry gastrique, making it perfect for a special occasion or a gourmet meal at home.

INGREDIENTS:

For the Bacon-Wrapped Venison:

•  4 venison tenderloins (about 6 oz each)
•  8 slices of bacon
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme leaves
• Salt and pepper to taste
• Toothpicks (for setting)

For the Butter-Poached Rainbow Carrots:

• 12 large rainbow carrots, peeled and trimmed
• 1/2 cup unsalted butter
• 1 tablespoon honey
• 1 tablespoon fresh thyme leaves
• Salt and pepper to taste

For the Strawberry Gastrique:

• 1 cup fresh strawberries, hulled and sliced
• 1/2 cup sugar
• 1/4 cup red wine vinegar
• 1/4 cup balsamic vinegar
• Pinch of salt

INSTRUCTIONS:

1. For the Bacon-Wrapped Venison:
2. Season the venison tenderloins with salt, pepper, minced garlic, and thyme.
3. Wrap each tenderloin with two slices of bacon, securing the ends with toothpicks.
4. Heat olive oil in a skillet over medium-high heat. Sear the tenderloin for 2-3 minutes on each side until the bacon is browned.
5. Transfer the seared venison to a preheated oven at 375°F (190°C) and roast for 10-15 minutes or until the internal temperature reaches 130°F (54°C) for medium rare. Let rest for 5 minutes before serving.
   
6. For the Butter-Poached Rainbow Carrots:
7. In a large skillet, melt the butter over low heat. Add the carrots and cook slowly, turning occasionally, for 15-20 minutes or until tender.
8. Add honey, thyme, salt, and pepper. Toss the carrots to coat and cook for an additional 2-3 minutes to develop a light glaze.
   
   
9. For the Strawberry Gastrique:
10. In a saucepan, combine the strawberries, sugar, and a pinch of salt. Cook over medium heat until the strawberries break down and release their juices, about 5-7 minutes.
11. Stir in the red wine vinegar and balsamic vinegar. Bring to a boil, then reduce to a simmer. Cook until the mixture reduces to a syrupy consistency, about 10 minutes.
12. Strain the gastrique through a fine mesh sieve to remove the solids, pressing down on the strawberries to extract all the liquid.
13. Let the gastrique cool slightly before drizzling over the venison.
    
14. Assemble the dish:
15. Arrange the butter-poached rainbow carrots on the plate.
16. Place the bacon-wrapped venison tenderloin next to the carrots.
17. Drizzle the strawberry gastrique over the venison and around the plate for a beautiful presentation.

___

About Executive Chef Edward Bolus and Mill’s Tavern:

Edward Bolus is the Executive Chef at Mill’s Tavern, a fine dining establishment in a unique urban setting at the foot of historic College Hill, located at 101 North Main Street in Providence, Rhode Island, where he and his team deliver an impressive menu that combines local and seasonal ingredients in innovative and exciting new ways.

Chef Bolus’ knowledge and skills coupled with a passion for improvisation guarantees guests with a noteworthy and elevated dining experience. The Tavern’s fruits and vegetables are harvested from area farms, its chops and steaks are cut daily, and the seafood is always fresh.

Located in the century-old Pilgrim Mill’s Building in Providence, the Mill’s Tavern dining room has rustic brick walls, polished dark woods, vaulted casement ceilings and linen tablecloths that work together to impart a sophisticated yet cozy ambiance. A wood-burning oven—used in much of the cooking–glows cheerily from an open kitchen, where the bustle of busy chefs and food servers lends an energetic vibe. The sleekly designed and fully stocked bar serves a wide array of cocktails and beers, and also offers the opportunity for casual dining.

Additionally, Mills Tavern is known for its extensive and award-winning wine selection and was the recipient of Wine Spectator magazine’s “Award of Excellence” for 10 consecutive years. It was also named the best steakhouse in Rhode Island by Yelp, based on volume and ratings of reviews in 2023.