Preheat your oven to 225 degrees F.

On a food work surface, lay out about a 2-foot by 2-foot sheet of plastic wrap. You can use two sheets and overlap them to reach these dimensions.

On the plastic wrap, lay out the strips of bacon while overlapping the edges of the bacon by about a ¼ inch. Depending on the width of your bacon and the length of your deer loin you may not need the entire package.

Place the venison on a cutting board or baking sheet. Season and roll it around to ensure that the tops and sides of the backstrap are coated. Shake off and excess seasoning.

Place the venison on top of the bacon towards the end that's closest to you. Use the plastic wrap to help roll the bacon around the meat. You can gently stretch the bacon around to help secure it.

Heat a heavy-bottomed pan (preferably a large cast-iron skillet) over medium heat and add the cooking oil.

Once the oil starts to shimmer, add the meat to the pan with the bacon seam side down and cook until the bacon is golden brown on that side. Gently roll the meat over and brown on all sides.

If you haven't already reached your desired internal temperature, transfer to the preheated oven seam side down to finish cooking. Keep a close eye on the meat so that it does not overcook. The easiest way to do this is by using an instant-read meat thermometer.

Once the meat is cooked remove it from the heat source and place it on a cutting board or wire rack. ​Let the meat rest at room temperature somewhere between 12 and 15 minutes before slicing into it. Slice and serve with the ginger scallion sauce or sauce of your choice.

Heat the olive oil and butter in a saucepan over medium heat.

Add the ginger, garlic, peppercorns and chili flakes. Cook for about 2 to 3 minutes.

Add the remaining ingredients and cook for another 2 to 3 minutes. Check for seasoning. Add salt if needed.

Let cool slightly and pour the mixture into a container. If you’re going to eat this sauce cold, I recommend checking for seasoning as cold food tends to need more salt.