Bacon-Wrapped Venison Loin - The Local Palate

Ingredients

• 1 venison loin, all silver skin removed
• 1 cup milk
• 3-4 garlic cloves crushed
• Small handful black peppercorns
• 1 bunch fresh rosemary, picked off the stem and chopped
• 1 pound haricot verts, stems removed, blanched
• ½ Albemarle Pippin apple, sliced, for garnish
• 1 pound cornbread baked the day before (recipe of your choosing)
• 1 cup cooked chestnuts, toasted, roughly chopped
• ¾ stick unsalted butter
• 1 celery rib
• 1 Vidalia onion small
• ¼ cup flat-leaf parsley
• 2 Albemarle Pippin apples cored, large diced
• 1 tablespoon fresh thyme, minced
• ¼ tablespoon fresh sage, minced
• 1 egg
• ¾ cup chicken stock
• Salt and pepper to taste
• 1 tablespoon vegetable oil
• 2 shallots
• 1 garlic clove
• 2 Albemarle Pippin apples, cored, chopped
• 1 bunch thyme
• 1 cup bourbon
• 1 cup apple cider
• 2 cups veal demi-glace (you can make your own or find at specialty food stores like Williams-Sonoma or on Amazon)
• Salt and white pepper to taste