IT looks GREAT! I agree that most people over cook wild game. Medium rare 135° is the best IMHO.
That sounds good but I hate to cook venison cuts like that past 135. Maybe par-cooking the bacon first would help cook it faster so you don't have to take the venison as far.
I'm gonna try that par cooking the bacon, good idea.That sounds good but I hate to cook venison cuts like that past 135. Maybe par-cooking the bacon first would help cook it faster so you don't have to take the venison as far.
I'd guess about half done. Microwave about a minute will remove a lot of the moisture. No boiling.When I think of par cooking, I think of boiling. You're not boiling bacon are you? That just doesn't even sound good. Maybe I'm wrong. But is that what you are doing?
You could boil but I don't think that would be the best approach with bacon. You can either microwave it or throw it in the skillet until it is part way done. I wouldn't cook it until it starts to brown but I would cook it long enough to start breaking down the fat. This approach isn't usually necessary with the long cook times for most smoked food but with venison cooking so fast it should help let the bacon render the fat.
When I think of par cooking, I think of boiling. You're not boiling bacon are you? That just doesn't even sound good. Maybe I'm wrong. But is that what you are doing?