Remove silver skin from venison loin.  Cut venison loin in half and place into a container with whole milk, garlic cloves, black peppercorns and rosemary. Cover container and refrigerate overnight.

To prepare the raspberry sauce, combine raspberry preserves and water in a small saucepan and place it over medium-high heat.  Swirl in the butter and cook until it’s slightly thickened and reduced, about 5 minutes. Turn heat off and cover pan to keep sauce warm.

Drain milk from venison, pat venison dry with paper toweling and discard all other ingredients.

Place a large cast-iron skillet seasoned with oil on a stove top over medium-high heat. Place the loin halves in the hot skillet, seam side down. Sear for 4 to 5 minutes, until the bacon becomes crispy. Turn over and sear the other side for same amount of time. With a pair of tongs, continue to turn the venison to sear all sides, so the bacon is crispy on all sides. Cook the meat to medium-rare.

Remove venison from pan and allow to rest on a cutting board for 2-3 minutes, then slice venison into medallions and transfer to serving platter. Drizzle raspberry sauce over venison before serving.